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.
- 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
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.
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