Lemon Rosemary Hummus

 

Believe it or not, the first time I ever even heard of hummus was my freshmen year of college. Yep, it took me 18 whole years to discover this magical stuff. And to make myself sound even more pathetic, when I first learned about hummus I was super confused when I found out what it was made out of. Wait, so everyone is obsessing over ground chickpeas and sesame seed paste? Is this for real? Obviously, I was not too cultured on food at the time.

Honestly, I would go as far as saying that I was not at all cultured on food pre-college. Now I’m not saying I didn’t eat well growing up, because that’s totally not the case. My mom is an incredible cook and was all about those home-cooked family dinners, but we ate very “American” growing up: steak and potatoes, pork tenderloin, lots of spaghetti, and more chicken dishes than I can remember. That’s just all I knew. We never ordered take out (I actually didn’t even try Chinese food until high school— and it was at friend’s house), we never went to ethnic restaurants, and we never experimented with different cuisines in the kitchen. Again, not a bad thing, it was just how we ate.

Then I went to college…

 

Lemon Rosemary Hummus // pumpkin & peanut butter

 

I started to expand my eating style a little my freshmen year of college when I went out to eat with friends. We ate Chinese take out a little too often, we tried lots of authentic pizza joints, and I learned that Pad Thai was one of the best dishes ever created… like ever.

But my real {food} “coming of age” happened when I lived abroad in London for 6 months my sophomore year. As I’m sure you’re already aware, London is bursting with incredible food from all around the world— just stop by Borough or Camden Market and you’ll know what I’m talking about. Or glance at a pub menu. At any pub in London. I had the culinary world at my fingers tips— and boy did I take advantage of it!

I quickly learned that I adored Indian food (gahhhh that naan), I was ga-ga over Thai food, and I was all about Ethiopian dishes (especially because you get to eat with your hands). Hummus, curry, lentils, and dal became staples in my week, allowing me to slowly venture towards a more plant-based diet. I honestly think this London experience, along with my travels while I was abroad, sparked this “foodie-bug” inside me and eventually turned me into this food-crazed blogger that I am today.

So… I think we were originally talking about hummus…

 

Lemon Rosemary Hummus // pumpkin & peanut butter

Lemon Rosemary Hummus // pumpkin & peanut butter

 

I made hummus! And actually, this recipe is my FIRST ever hummus concoction on the blog. Well, unless we count my Roasted Beet White Bean Dip or my Roasted Tomato Basil White Bean Hummus, but they don’t involve chickpeas, so I say they don’t count 😉

I decided to go with a super simple hummus recipe, since it’s my first one and all. It’s essentially your basic hummus with a lemon and rosemary twist. Which is always a good idea when it comes to hummus, btw. I served mine with a homemade gluten-free Rosemary Chickpea Flatbread (pictured with the dip) that I’ll be sharing with you guys next week. Man, I’m so excited about that one! Almost had to post it today with the hummus, but I used all my self-control and resisted ALL the urges.

So if you’re a newbie to hummus (like my college self) or have been obsessed with the stuff since you were four, I totally recommend you give this tasty dip a try. It’s seriously simple, packed with flavor, and oh-so-healthy (so don’t feel bad if you eat the whole bowl in a day… been there, done that).

Have a wonderful rest of your week everyone!

 

Lemon Rosemary Hummus // pumpkin & peanut butter

Lemon Rosemary Hummus // pumpkin & peanut butter

Lemon Rosemary Hummus

Serves 6-8
Prep time 5 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer

Ingredients

  • 1 15 oz can of chickpeas, drained and rinsed
  • 1 heaped tablespoon tahini
  • 1 teaspoon dried rosemary
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt (or more to taste)
  • 1/2 teaspoon pepper
  • 1/3 cup cold water

Directions

Step 1
Blend all ingredients together in a high speed blender or food processor until relatively smooth. Serve with veggies, crackers, or chips. Refrigerate leftovers.

Lemon Rosemary Hummus // pumpkin & peanut butter

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

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