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!