Would you believe that all of these ingredients got along well in this hummus recipe? I really wanted to make a healthy recipe for these ingredients that I had fresh on hand. I also decided to substitute the lemon for fresh-squeezed orange juice in this recipe.
Basic classic hummus recipes typically use chickpeas/ garbanzo beans, lemon, olive oil, garlic, and tahini. At first, I always omitted tahini because I couldn’t find it anywhere. So I did some research and found that it is made with a neutral oil and sesame seeds. I LOVE sesame seeds or anything sesame.
I decided to make my own and try it and turns out….it’s super easy! I started with a small batch of sesame seeds. I took one cup of white sesame seeds and toasted them for about 5 minutes on medium/low heat until they were fragrant. Then I added them to my ninja processor, added a tablespoon of olive oil, and blended. I added another teaspoon and continued to blend until the tahini was at a good consistency. All together it was about 1 1/2 tbsp of tahini. For this particular recipe, I made the tahini with avocado oil to blend with the rest of the recipe.
For this hummus recipe I used ground garlic, chickpeas, 1 tbsp finely chopped fresh rosemary leaves, some zest, and juice from an orange, avocado oil, salt. I added pomegranate as a garnish with extra juice from the pomegranate drizzled on top.
When you make hummus you can use canned chickpeas/ garbanzo beans, especially if you don’t have a lot of time. If you do have an extra few minutes, I suggest soaking dried chickpeas overnight in water and boiling them before making hummus. This tastes a lot fresher and you can make a lot more. Also, chickpeas are bland, you can play around with ingredients to your liking. You can add more garlic, salt, or lemon to make it taste how you want it.
A hummus recipe usually calls for olive oil which is very healthy. Recently, I started using avocado oil. Not only does it taste great but it has so many of its own health benefits. I liked it in this recipe, it gave the hummus a good balance of flavor.
I used a small food processor for the hummus recipe and for the tahini.Print
This rosemary garlic hummus recipe that is a twist on the classic is full of flavor and easy to make.
- 2 cups cooked chickpeas
- 2 large or 3 small garlic cloves
- 2–3 tbsp avocado oil
- 1 tsp orange zest
- 1/8 cup fresh squeezed orange juice
- 1 tbsp finely diced fresh rosemary leaves
- 1 tsp salt (or more)
- 1/2 cup water
- 1 tsp tahini
- In a food processor, or blender the garbanzo beans, garlic clove, tbsp avocado oil, fruit juice, tahini salt and a few tablespoons of water.
- Mix and blend well. You may want to tweak the ingredients and add more water or oil if it is too thick or additional salt if needed.
- Once finished pour into a serving dish and add pomegranate seeds and extra pomegranate juice to top for garnish.
You can tweak any of these ingredients to your taste.
I topped with pomegranate seeds and a little bit of the juice. No such thing as too much pomegranate. You can use so many different chips, crackers, or vegetables to dip in hummus. I really liked blue chips with this recipe. I also like flat pretzels and my favorite wheat crackers, or pita chips.
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