Lemon Rosemary Hummus

Lemon Rosemary Hummus

Lemon Rosemary Hummus

I have these good friends who are Jordanian and their mother makes the BEST hummus I have ever had IN MY ENTIRE LIFE! I literally dream about it and she knows I expect to have some every time I see her.  I can’t wait to have get-togethers again just so I can savor her masterpiece. She has so kindly given me some tips and tricks so I can make it for myself for the time being. I want to share with you what she has taught me!

She said that she always uses chickpeas from a can and rinses them really really well. She then adds a little bit of ice when blending the ingredients together. Strange right? Fresh garlic is a must…she NEVER uses the powder. She also said that adding olive oil gives it a great, smooth taste. Whatever she does, it is pure magic when she makes her famous hummus! I feel so honored that she shared some of her knowledge with me!

I was inspired by Citrus & Cane’s new hand sanitizer scentPucker Up, Rosie—to take my own spin on this classic hummus recipe. Pucker Up, Rosie is has a lemon rosemary scent so I thought why not add that flavor to hummus? It adds such a refreshing taste! I made it to serve as an appetizer with pita chips for my husband’s birthday dinner (just a small family gathering—I assure you) and it was a HIT!

This yummy, vegan recipe is super user friendly! This was my first time making hummus and I was really impressed with myself. I don’t think I’ll ever go back to buying it by the tub. You can always add different flavors to your hummus if you’d like. The possibilities seem endless.  So let’s get started!

Lemon Rosemary Hummus Ingredients:

-15 ounces of canned chickpeas. Rinsed well, drained

-3 tablespoons of fresh lemon juice

-1 tablespoon of lemon zest

-1 tablespoon of chopped fresh rosemary

-1 tablespoon of tahini (I didn’t even know what this was until today!)

-1 large clove of garlic, minced

-1/4 tablespoon of salt

-1/2 cup of extra virgin olive oil

-you will also need a blender or food processor

Step 1:

Let’s wash our hands and clean the fresh produce. Then we want to give those chickpeas a really good rinse using a colander like my friend’s mother said! 

Step 2:

Now we want to place the chickpeas, lemon juice, lemon zest, rosemary, tahini, garlic, and salt into your food processor or blender. Begin to blend. Scrape the sides often until the consistency is smooth and all of the chickpeas are well blended.

Step 3:

You now want to gradually start adding the extra virgin olive oil through the feeding tube of your food processor or blender. Keep blending until creamy. You can adjust the creaminess of your hummus by adding less or more olive oil. I like mine creamy, so I used a little more! 

Step 4:

Scoop the hummus into a serving bowl and garnish with olive oil and some fresh rosemary. Serve with either pita chips our fresh veggies! Enjoy!


Special thanks to Ms. Samiya for giving me some pointers for this post

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