Hummus: Rosemary


Try adding your favorite herbs to a batch of hummus. We love this combination of rosemary and oil-free hummus on sandwiches and for snacking with fresh slices of carrots, cucumbers, toasted pitas, or dates. Yes, you read that right – dates. Try it, you may be surprised how delicious it is.
This recipe comes to Jewish Veg from Caroline Graettinger, PhD and Timothy Graettinger, PhD at Garden Dish. Their mission is to turn the emerging science related to plant-based nutrition into everyday practice. Caroline and Tim offer recipes, lifestyle tips, workshops, and monthly plans to help people to be active and productive at any age.


Prep time
Cooking time
Total time


3 cups
cooked garbanzo beans (about two 15 oz cans, drained, and rinsed)
2 tablespoons
1⁄4 cup
fresh rosemary leaves (loosely packed)
3 tablespoons
lemon juice
1⁄2 teaspoon
garlic powder


Combine all ingredients in a food processor and puree until smooth. Add a tablespoon or two of water to thin the hummus if needed. Salt to taste.


Adjust the flavors to taste. We often use 5 tablespoons of lemon juice instead of the 3 listed above. Have fun with the flavors and make it your own.

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