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I don’t know where to start in describing the deliciousness of this Rosemary with Roasted Garlic Hummus recipe. It’s like a perfect marriage between a traditional dipping oil that is served with bread at an Italian restaurant and classic hummus. And, it is incredibly easy it is to make and by far, the easiest hummus I have ever made.

Rosemary With Roasted Garlic Hummus [Vegan]

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Serves

2

Ingredients You Need for Rosemary With Roasted Garlic Hummus [Vegan]

  • 1 can organic chickpeas (13.5 ounce can)
  • 1/2 cup Rosemary with Roasted Garlic Dipping Oil
  • 1/2 teaspoon Himalayan pink salt

How to Prepare Rosemary With Roasted Garlic Hummus [Vegan]

  1. Drain the chickpeas and add together with the dipping oil and Himalayan pink salt to a food processor and process until smooth and well blended.
  2. Serve with your favorite veggies, chips or crackers.
$2.99
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About The Author

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Karielyn Tillman

See My Recipes

Karielyn is a wife and mother of three. Her website, The Healthy Family and Home, features organic, healthy, clean eating, and nutrient-dense foods, recipes, and ingredients. No matter what diet plan you follow, Karielyn wants to help you make healthier food choices, read ingredient labels, and learn about what's in the foods you eat. Eat like it matters…because it does!

Comments

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  1. This isn\’t a recipe. What is "Roasted Garlic Dipping Oil". I\’d guess that it\’s someplace else on this web site, but it may be something available at a fancy specialty olive oil shop, or who knows where.

    Please, don\’t assume we know what you have in mind when you include something other than common, easily available ingredients.

    1. I looked up "Roasted Garlic Dipping Oil". Nothing on this site. Available on line from specialty shops at a HIGH price. Good sounding recipe on line:

      Rosemary Garlic Dipping Oil
      Ingredients:
      • 1 cup extra virgin olive oil
      • 1/2 teaspoon fresh ground pepper
      • 2 tablespoons fresh rosemary, minced
      • 4 -5 garlic cloves, minced (raw, roasted or fried)
      • 1/2 teaspoon salt
      • 1 pinch red pepper flakes (optional)
      Directions:
      Mix all ingredients to blend in a bowl or a pour bottle. Refrigerate any left over.

      By the way, "Himalayan pink salt" is worthy of arty types, not us real people. I\’ll use fine table salt. The switch of that one ingredient will probably ruin, just totally ruin the dish! But our unsophisticated plebeian palates will probably not detect the slightest difference.

      It\’s elitist things like this that make me want to swear off our vegan diet, but then I remember all the animals we\’re not eating. That easily trumps phony pseudo-sophistication.