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!

What’s your favorite kind of hummus? Would you lie to see more recipes like this one? Let me know what you think in the comments below, and happy cooking!