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!
One of the BEST Pantry Staple Hummus Recipes
This lemon rosemary vegan hummus recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand! Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
This Lemon Rosemary Hummus Is:
- Bright
- Creamy
- Citrusy
- Earthy
- Herby
- Vegan and Gluten Free
- Made without tahini
What’s In This Hummus Recipe?
- No Salt Added 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. Use fresh lemons if you have it, or this really great powdered lemon that you can keep in your pantry. This lemon is great for dressings, dips, and even cocktails.
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Olive Oil: I like to use this delicious Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- 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.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
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!
- Add all ingredients to a food processor or high speed blender.
- 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)
Get the Same Ingredients I Used For My Vegan Lemon Garlic Hummus Recipe!
As always, if you make this lemon rosemary hummus recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Lemon Rosemary Hummus Recipe (Vegan, Gluten Free)
Ingredients
- 2 No-Salt-Added Chickpeas including the cooking liquid
- 3 cloves garlic
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon Crushed Red Pepper Flakes
- 2 lemons juiced
- 1/4 teaspoon Himalayan sea 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.
Nutrition
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Great snack