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Lemon Rosemary Thyme Avocado Hummus

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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

Lemon Rosemary Thyme Avocado Hummus

Yield: about 2 cups
Prep Time: 10 minutes
Total Time: 10 minutes

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!

Ingredients

  • 1 15 ounce can of cannellini beans, drained/rinsed, liquid reserved
  • 1/2 avocado
  • juice of 1 lemon
  • zest of 1 lemon
  • 1 clove of garlic, smashed
  • 3 tablespoons grapeseed oil, or extra virgin
  • 1 tablespoon rosemary, chopped
  • 1 tablespoon lemon thyme, chopped
  • salt & pepper

Instructions

  1. Combine everything including 2 tablespoons of reserved liquid from the beans, except 1 tablespoon of grapeseed oil in a food processor and pulse until creamy.
  2. Add extra tablespoon of oil if necessary for smoother hummus and pulse again.

DID YOU MAKE THIS RECIPE?

Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen


What’s your favorite hummus variation?
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50 Low Carb Game Day Recipes | Saved By Grace

Tuesday 20th of January 2015

[…] Lemon Rosemary Thyme Avocado Dip by Running to the Kitchen […]

cucumber salads and dips | INDIGOMEMOIRS

Thursday 28th of March 2013

[...] nutrient, detoxing version J. This recipe is an adaptation from Gina’s runningtothekitchen blog- https://www.runningtothekitchen.com/2011/07/lemon-rosemary-thyme-avocado-hummus/- with the slight difference in herb ingredients- she uses rosemary and thyme while I use dill and [...]

Stephanie

Thursday 12th of July 2012

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.

Cu-cu-cum-brrrrrr! | Indigo Memoirs

Wednesday 13th of June 2012

[...] nutrient, detoxing version J. This recipe is an adaptation from Gina’s runningtothekitchen blog- https://www.runningtothekitchen.com/2011/07/lemon-rosemary-thyme-avocado-hummus/- with the slight difference in herb ingredients- she uses rosemary and thyme while I use dill and [...]

Julia

Sunday 17th of July 2011

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

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