Fresh Herb Hummus with Rosemary, Parsley, and Basil

Creamy chickpeas blended with rosemary, parsley, and fresh basil. I love hummus and this one is one of my favorites! 

Yield: 2 cups of hummus

For the Hummus:

1 can chickpeas, drained and rinsed

1/2 cup fresh parsley

1/2 cup fresh basil leaves

1/2 tsp. rosemary

1/2 a lemon, juiced

salt, to taste

olive oil


For the hummus:  Wash and pat dry the parsley and basil. Strip all the leaves.

In a food processor combine the chickpeas, basil, parsley, rosemary, lemon juice, and salt. While mixing slowly add in the olive oil until you reach a smooth consistency. 

Serve with pita bread, and raw cut vegetables and enjoy!

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.