Vegan Creamy Lemon Rosemary Hummus
A smooth, herb-forward hummus made with chickpeas, tahini, and aquafaba for extra creaminess without dairy. Bright lemon juice and fresh rosemary create a sophisticated flavor profile that works as an appetizer dip, sandwich spread, or part of a Mediterranean mezze board. The aquafaba replaces traditional extra olive oil, yielding a lighter texture while maintaining richness. Serve at room temperature with pita, vegetables, or crackers.
Ingredients
- 1 can chickpeas, drained and rinsed
- ¾ lemon, juiced
- 3 tablespoon tahini
- 2 tablespoon olive oil
- 2 tablespoon aquafaba
- 1 tablespoon fresh rosemary, chopped
- salt, to taste
- ground black pepper, to taste
- ¼ lemon, juiced, for garnish(optional)
- fresh rosemary, sprigs for garnish(optional)
- olive oil, for garnish(optional)
Instructions
- 1
Combine chickpeas, lemon juice, tahini, olive oil, aquafaba, rosemary, salt, and pepper in food processor.
- 2
Blend until smooth and creamy.
- 3
If consistency is too thick, add additional aquafaba one tablespoon at a time and blend until desired creaminess is reached.
- 4
Transfer to serving bowl.
- 5
Optionally garnish with lemon juice, fresh rosemary sprigs, or olive oil drizzle.
Tips
Aquafaba (chickpea brine) creates an ultra-creamy texture naturally and keeps the hummus vegan. Reserve it before draining canned chickpeas.
Fresh rosemary is essential here; dried loses the bright, piney character that distinguishes this version from standard hummus.
Good to Know
Refrigerate in airtight container up to 5 days. May separate slightly; stir well before serving.
Make up to 2 days ahead. Bring to room temperature 15 minutes before serving for best flavor.
Serve with warm pita bread, fresh vegetables (carrots, cucumbers, bell peppers), or whole grain crackers. Works as sandwich spread or part of mezze platter.
Common Mistakes
Over-process to avoid grainy texture; stop when completely smooth and creamy
Use fresh lemon juice to avoid dull, acidic taste from bottled juice
Add aquafaba gradually to avoid thin, watery consistency
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without a food processor?
A high-powered blender works well. Hand-blending with a mortar and pestle is very labor-intensive and produces grainier results. Not recommended.
What if I don't have fresh rosemary?
Use 1 teaspoon dried rosemary, as it's more concentrated. Alternatively, substitute thyme, oregano, or za'atar. Omitting entirely still yields good lemony hummus.
Can I freeze hummus?
Yes, freeze in airtight container or ice cube trays for up to 3 months. Thaw overnight in refrigerator. Texture may be slightly less smooth; stir vigorously before serving.