Lemon Rosemary Hummus Recipe (Vegan, Gluten Free)

Lemon Rosemary Hummus is a bright and flavorful pantry staple recipe! A healthy protein packed dip for vegetables, chips, focaccia, or pita bread. Made with ingredients that you probably already have in your cupboard, give this irresistible and creamy dip a shot!

Another delicious homemade hummus recipe coming your way! My Green Garden Hummus was such a huge hit that I decided to whip up a few more flavors! This lemon rosemary hummus is the perfect snack to eat with veggies or crackers. It’s also great as a spread on sandwich or a wrap. Or make hummus toast, go wild!

This Lemon Rosemary Hummus Is:

  • Bright
  • Creamy
  • Citrusy
  • Earthy
  • Herby
  • Vegan and Gluten Free
  • Made without tahini

What’s In This Hummus Recipe?

  • Chickpeas: the staple of all hummuses! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.
  • Lemon Juice: Fresh only, for flavor. Try to stay away from the bottled stuff.
  • Garlic: Fresh garlic, straight off the bulb.
  • Dried Rosemary: Which I find has a more subtle flavor than the fresh rosemary. I crushed mine in a mortar and pestle, but you can use the larger dried leaves of rosemary if you’d like.
  • Red Chili Pepper Flakes: for a little heat! if you don’t like spice, you can absolutely skip them in this recipe.
  • Salt: just a touch for flavor. I used a regular salt, but you can sub in a seasoning salt or garlic salt to mix it up a bit.

This lemon rosemary hummus recipe is great because you can use either canned chickpeas, or cook them from scratch. I usually use my Instant Pot to make perfect chickpeas (no soaking required!) which are ready in 45 minutes. If you are using canned, make sure to get a “no salt added” variety to cut down on the sodium!

How Do I Make This Lemon Rosemary Hummus?

Two steps, it couldn’t be easier! All you need is a blender or a food processer, and you are all set!

  1. Add all ingredients to a food processor or high speed blender.
  2. Pulse on low, and increase speed. Blend until hummus is a smooth consistency. Serve with crudite, pita chips, or as a spread on a sandwich or wrap.

Other Healthy Chickpea Recipes You’ll Love!

Green Garden Hummus Recipe with Fresh Herbs (Vegan, Gluten Free)

Vegan Apple Walnut Salad with Sweet Dijon Vinaigrette (Gluten Free)

Vegan Chopped Chickpea Salad (Gluten Free, Vegan, Dairy Free)

Smashed Chickpea Salad Sandwich (Vegan, Pantry Staple, Gluten-Free)

Tuscan Bean & Barley Salad (Vegan, GF, Costco Copycat Recipe)

As always, if you make this lemon rosemary hummus recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Lemon Rosemary Hummus Recipe (Vegan, Gluten Free)

Lemon Rosemary Hummus is a bright and flavorful pantry staple recipe! A healtlhy protein packed dip for vegetables, chips, focaccia, or pita bread.
5 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Course Appetizer, Dip, Snack
Cuisine American, Mediterranean
Servings 6 servings

Ingredients
  

  • 2 13.5 ounce cans no salt added chickpeas including the cooking liquid
  • 3 cloves garlic
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red chili pepper flakes
  • 2 lemons juiced
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Instructions
 

  • Add all ingredients to a food processor or high speed blender.
  • Pulse on low, and increase speed.  Blend until hummus is a smooth consistency. Drizzle a little olive oil on top for extra creaminess!
  • Serve with crudite, pita chips, or as a spread on a sandwich or wrap.
Keyword Homemade Hummus with Rosemary, Hummus recipe no tahini, Lemon Rosemary Hummus, Rosemary Hummus No Tahini, Vegan Rosemary Hummus Recipe
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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