Lemon Rosemary Thyme Avocado Hummus

A lemony twist on your normal hummus filled with herbs and healthy fats from avocado. It’s great as a dip or even as a spread!

That’s a mouthful huh? It’s really unfair to pull one of those ingredients out of the title though because you can taste them all! And, because “hummus” just sounds boring. This is not boring.

Some things just go together.

Chocolate & peanut butter.

Strawberries & cream.

Bacon & anything eggs.

And personally, I think lemon & rosemary.

I’ve already professed my love of the combination in these lemon & rosemary cookies, but today we’re going to go the savory route.

Lemon Rosemary Thyme Avocado Hummus

At lunch yesterday, I was reheating the leftover lemon, spinach & feta linguine when I thought a lemony, hummus topping would taste delicious since because pasta leftovers tend to dry out in the microwave. 10 minutes later I had this.

Lemon Rosemary Thyme Avocado Hummus

This is really lemony. If lemon isn’t your thing this probably isn’t for you. With lemon juice, lemon zest and lemon thyme (a new potted herb fav this year, so much better than regular thyme in my opinion) the flavor is quite noticeable. And, delicious.

I used cannellini beans instead of chickpeas (a Giada inspiration) and I think that substitution + the avocado made it creamier than your usual hummus. This would be perfect as a dip with pita chips/veggies or equally delicious as a topping to any pasta/burger/fish. There’s about 2 cups left in the fridge and I’m thinking it will be making an appearance at every meal besides breakfast in the next couple of days.

Lemon Rosemary Thyme Avocado Hummus

It might become my own little version of Mmmm sauce.

Lemon Rosemary Thyme Avocado Hummus
 
Prep time
Total time
 
A lemony twist on your normal hummus filled with herbs and healthy fats from avocado. It's great as a dip or even as a spread!
Author:
Serves: 2 cups
Ingredients
  • 1 can of cannellini beans, drained/rinsed, liquid reserved
  • ½ avocado
  • juice of 1 lemon
  • zest of 1 lemon
  • 1 clove of garlic, smashed
  • 3 + 1 tbsp grapeseed oil (or extra virgin)
  • 1 tbsp rosemary, chopped
  • 1 tbsp lemon thyme, chopped
  • salt & pepper
Instructions
  1. Combine everything including 2 tablespoons of reserved liquid from the beans, except 1 tbsp. of grapeseed oil in a food processer and pulse until creamy.
  2. Add extra tablespoon of oil if necessary for smoother hummus and pulse again.

What’s your favorite hummus variation?

Comments

  1. 2

    says

    The title alone of this made me swoon. And I think ANYTHING with avocado and hummus works for me so I bet I’d love this. I just want to dip a huge blue corn chip into it right now and call it day :)

  2. 3

    says

    This sounds awesome. My hummus usually comes out chunky, good but chunky. Using cannellini beans sounds like a great idea. I will definitely try this recipe.

  3. 11

    says

    This sounds like the perfect way to use my lemon thyme and rosemary plants! Also want to hear about the spicy jalepeno version!

  4. 12

    says

    Saw this on Pinterest: looks delicious!
    I love super-lemony hummus (and like it creamy, too).
    BTW, the secret to creamy chickpea hummus is to let that food processor RUN (not “pulse”!)… may take a full minute or longer, but it will get perfectly creamy if you blend it long enough.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: