Rosemary and Garlic Hummus

This is a classic take on a basic hummus. It is different in the fact that it is cooked to intensify the flavors. Blend it with a hand held mixer or a blender and serve as a side dish. Optionally serve it as an appetizer or condiment warm or chilled. If chilling, keep in mind that it requires time to cool, about an hour in the fridge.


1 tablespoon of olive oil
4 cloves of garlic minced about 1 tablespoon
1 tablespoon of fresh rosemary stems removed
1 – 16 oz. can of garbanzo beans do not drain
1 – 6 oz. bag of baked pita chips lightly salted


In a medium pot add olive oil and sauté garlic and rosemary over medium heat until fragrant about 1 minute. Add garbanzo beans and its liquid. Bring to a boil and reduce to low and simmer for 15 minutes to blend flavors. Remove from heat. Using a hand held mixer or blender combine all ingredients and puree to a smooth consistency. Remove from blender and place in a bowl to serve as a side dish or chill and serve as an appetizer. Allow to cool for about an hour. Remove from fridge and spoon into a serving dish. Serve it with baked pita chips or as a side for grilled chicken, shish kebabs or grilled vegetables. If serving as an appetizer, serve kalamata olives in a separate dish. They are a great pairing for an appetizer.

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