Rosemary-Dill Hummus

Rosemary Dill Hummus

Rosemary-Dill Hummus


  • 3 sprigs fresh dill
  • 2 sprigs fresh rosemary
  • 5 cloves roasted garlic
  • 2 tbsp tahini
  • 4 tbsp lemon juice
  • 2½ cups chickpeas, or one 19-ounce can
  • 3 tbsp water, or enough for a smooth consistency


Remove dill and rosemary leaves and chop coarsely.
Add garlic, dill, rosemary, tahini and lemon juice to a food processor or blender and combine.
Add chickpeas in thirds to food processor, blending until smooth before adding more.
After adding all chickpeas, add water while blending to desired consistency.
Drizzle with olive oil if desired and serve.