Smoked Rosemary Hummus (Your New Go-To Savory Spread)

This Smoked Rosemary Hummus is bold, earthy, and bursting with depth.

With savory garlic, smoky paprika, and fragrant rosemary, it’s the kind of dip that elevates everything it touches, whether you’re scooping it up with crackers or spreading it on warm toast.

It’s protein-packed, and perfect for meal prep, party platters, or just snacking in style.

If you’ve been stuck in a plain hummus rut, this herby variation will shake things up in the best way possible.

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Serves: 6

Nutrition Per Serving

• Calories: 180
• Fat: 12g
• Carbs: 12g
• Protein: 5g
• Fiber: 3g

Ingredients

• 2 tsp. dried rosemary
• 1½ cups (265g) canned chickpeas, drained and rinsed
• 2 tbsp. tahini
• 2 tbsp. lemon juice
• 2 tbsp. olive oil
• 2 tbsp. water
• 1 clove garlic
• ½ tsp. smoked paprika
• Salt and black pepper, to taste

RELATED: The Best Dips and Spreads to Make For Every Party or Snack Board

Instructions

• Place the rosemary into a food processor or high-speed blender and blitz for 10 seconds until ground.
• Add all remaining ingredients and blend until smooth and creamy.
• Place the hummus in an airtight container and store in the fridge for up to 5 days.
• Serve as a dip or with toast.

Pro Tips for Success

• Grind the rosemary first: Dried rosemary can be tough and twiggy—blending it before adding other ingredients ensures a smooth, flavorful finish.

• Use smoked paprika, not sweet: This adds depth and gives the hummus its signature smoky flavor.

• Add extra olive oil for richness: If you like a silkier texture, drizzle in a little more while blending.

• Use it beyond dipping: Spread it on sandwiches, dollop it onto roasted veggies, or swipe it onto grain bowls.

• Make it ahead: This dip stores well and the flavors deepen overnight, making it great for make-ahead hosting.

Smoked Rosemary Hummus isn’t just another hummus recipe—it’s a flavor upgrade.

With minimal prep and all pantry-friendly ingredients, it’s the kind of dip you’ll keep coming back to.

From casual girls’ nights to elegant charcuterie boards, this one’s always a win.

Ready to dip, spread, and impress? This recipe has you covered.

Smoked Rosemary Hummus

Yield: 6 servings

Prep Time: 10 minutes

Total Time: 10 minutes

Print

Ingredients

• 2 tsp. dried rosemary
• 1½ cups (265g) canned chickpeas, drained and rinsed
• 2 tbsp. tahini
• 2 tbsp. lemon juice
• 2 tbsp. olive oil
• 2 tbsp. water
• 1 clove garlic
• ½ tsp. smoked paprika
• Salt and black pepper, to taste

Instructions

• Place the rosemary into a food processor or high-speed
  blender and blitz for 10 seconds until ground.
• Add all remaining ingredients and blend until smooth and
  creamy.
• Place the hummus in an airtight container and store in
  the fridge for up to 5 days.
• Serve as a dip or with toast.