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 pasta 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.

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Lemon Rosemary Thyme Avocado Hummus

Servings: 16 servings
Prep: 10 minutes
Total: 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 

  • 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.
  • Add extra tablespoon of oil if necessary for smoother hummus and pulse again.

Nutrition

Serving: 1SERVINGCalories: 55kcalCarbohydrates: 5gProtein: 2gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 62mgPotassium: 35mgFiber: 2gSugar: 0.04gVitamin A: 34IUVitamin C: 1mgCalcium: 21mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizers
Cuisine: American
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Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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15 Comments

  1. 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.

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