Kalamata Rosemary Hummus

A creamy and nutritionally packed spread that is bursting with flavor. Enjoy in wraps and sandwiches, or as a dip for crackers, pita, or raw veggies. So many variations are possible by changing up the beans, and adding different fresh herbs, spice blends, and other ingredients.

Written by
Jonathan Marbas
Last updated
July 15, 2022


1 (15-ounce) can garbanzo beans, rinsed and drained or 1 ½ cups cooked very wel
l¼ cup tahini
3 tablespoons water or aquafaba (the liquid from the cooked chickpeas)
2 tablespoons olive oil or additional water
3 tablespoons lemon juice
2 teaspoons garlic, minced
1 teaspoon rosemary, minced
½ teaspoon ground cumin, optionally toasted
⅛ teaspoon chipotle powder or cayenne
⅛ teaspoon wheat-free tamari, or soy sauce, optional
2 tablespoons kalamata olives, minced
Sea salt and ground black pepper to taste


1. Place garbanzo beans, tahini, olive oil, lemon, garlic, rosemary, cumin, chipotle and tamari in a food processor and process until smooth. Depending on the strength of your food processor, you may need to add more liquid (water, oil, or lemon juice) to reach a smooth consistency.
2. Add the kalamata olives and process to mix well. Season with salt and pepper before serving. Transfer to a food processor with the remaining ingredients and process until smooth.

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