Rosemary Hummus Recipe:
Traditional homemade hummus with rosemary, a delicious and healthy dip.
This popular and quite easy to make Mediterranean dip was a perfect spread on the Focaccia that I had baked day before (read about it here). It was made in no time with a few easily available pantry ingredients, though can’t deny that one needs to plan in advance as the chickpea must be soaked at least overnight for the recipe.
This one’s a hummus flavoured with a lot of rosemary and a little extra garlic as we prefer it that way. If too much garlic is not your thing you may cut down the amount in the recipe below by half, and also feel free to adjust the spices to your own taste. Actually the basic ingredients to a traditional hummus are the chickpeas, tahini (paste of hulled sesame seeds), olive oil, garlic, lemon juice and salt; and all other ad-ons are basically twists added to one’s own liking. I do strongly recommend the recipe below though, for you’ll be pleasantly surprised by how amazing this rosemary hummus works as a dip with your favourite chips besides its traditional pairing with pita (or other breads).
Ingredients (Serve 3-4):
- ½ cup white chickpeas (choley/kabuli chana), soak overnight or atleast 7-8 hrs
- 5 cloves of garlic
- 2-3 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp white Sesame seeds (hulled is better) or 1 tbsp tahini paste
- Salt to taste
- 1 tsp crushed paprika
- 1 & ½ tbsp dried rosemary
- Boil the chickpeas with a little salt until soft. Drain and reserve the liquid.
- Dry roast the sesame until just golden and make it into a dry pwd in your food processor.
- If using tahini, skip step 2.
- Combine the boiled chickpeas, lemon juice, crushed garlic, salt, sesame pwd (tahini), half of the rosemary and 2-3 tbsp of the reserved liquid in a food processor, and blend to a creamy purée.
- Add more lemon juice or salt to taste. Stir in the remaining rosemary, paprika and 1 tbsp olive oil.
- Drizzle the remaining olive oil on the top , add more if you prefer and serve with warm pita bread, or my Focaccia.
Dos and Don’ts:
- Do add, reduce spices or herbs to your own liking. That’s all 🙂