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+ servings
Lemon hummus in bowl surrounded by vegetables

Lemon Rosemary Hummus

Lemon Rosemary Hummus is a creamy, delicious lemon hummus recipe that's packed with flavor and comes together in minutes!

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  • 15 ounces reduced sodium chickpeas rinsed and drained
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 - 1 1/2 tablespoons freshly chopped rosemary
  • 1 tablespoon tahini
  • 1 large clove garlic minced
  • 1/4 teaspoon kosher salt
  • 1/4 cup extra virgin olive oil


  • Place the chickpeas, lemon juice, zest, rosemary, tahini, garlic, and salt in the bowl of a food processor and process until coarsely chopped.  Remove the lid and scrape down the sides of the bowl.
  • Replace the lid and add the oil through the feed tube while processing until the oil is incorporated and the hummus has reached the desired consistency.  Scrape down the sides of the bowl as needed and add more salt if desired.
  • Serve as an appetizer with pita chips and veggies or as a spread for wraps or sandwiches.  Enjoy!


  • If you like a creamier hummus, add 1-2 more tablespoons of oil.
  • I love fresh rosemary and used 1 1/2 tablespoons here.  There's no overdoing it where I'm concerned!
  • Store leftover hummus in an airtight container in the fridge for up to 5 days.


Serving: 1g, Calories: 324kcal, Carbohydrates: 32g, Protein: 10g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 15g, Sodium: 142mg, Fiber: 9g, Sugar: 5g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!