Rosemary-Dill Hummus

Rosemary Dill Hummus

Rosemary Dill HummusLately, when I go to the market, I try to find a fresh in-season herb, fruit or vegetable to try and incorporate into my cooking. Browsing the produce section this week, the fragrant, green dill caught my eye. Dill is an herb I wish I could add to everything; its scent and taste really appeal to me—but that’s not the end of why dill is an attractive addition to your meals.

The leaves of this tiny herb are packed with health benefits, too. While dill’s oils help digestion by promoting the creation of more digestive juices, the highlight of dill’s health boost is that it contains a decent amount of monoterpenes, free radical–fighting molecules. And when you combine it with garlic, dill becomes a potent antibacterial, helping to strengthen your immune system.

Plus, if you happened to read our article on the benefits of pulses—including beans, lentils and chickpeas—it seems like having hummus as a healthy, protein-packed snack or lunch is a no-brainer.

I’ve been making a lot of hummus lately. It’s a great way to skip the meat but still get your protein fix, along with lots of fiber. While I mostly like it as a mid-afternoon snack, it can also be a good light lunch with carrots, cherry tomatoes, naan or pears (which I wholeheartedly endorse). But as delicious as hummus is, if you eat it quite often, it can get a little boring; hence, this new recipe—my twist on the traditional hummus.

Just one note before you dive into the recipe: I forgot to add the olive oil (whoops!), which is traditionally used in hummus. But I found that in the end, it didn’t really need it, though a drizzle over the top is a nice finishing touch.

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.

Yield: Approximately 2–3 cups