This Whipped Rosemary Hummus is light and refreshing, making it a fantastic appetizer or snack. Drizzled with rosemary-infused butter and topped with salty poppy and sesame seeds oozing with deep flavor. You'll notice the fluffiness of this hummus as you scoop up a dollop that completely melts in your mouth.
Looking for more hummus and dip recipes? Check out my Roasted Carrot Hummus, a favorite in my house!
Simple and clean ingredients
I love spending the mid-afternoon in my kitchen, and because the light is just right around noon, I'm usually making something for the blog to photograph.
I created Whipped Rosemary Hummus with just a few staple ingredients from the pantry. Which makes it the perfect recipe if you are browsing through looking for something new and tasty.
There's a cookbook on my shelf with a whipped pudding recipe I adore. It uses aquafaba (the water from cooked chickpeas) and other sweeteners. I'm enamored with aquafaba! This magical ingredient was considered a waste product a few decades ago! It has minimal flavor making it a great base. Pour it into an electric mixer, stick a milk frother into the liquid, and watch it turn into this beautiful, fluffy, whipped thickener.
I like my lunch to be filling, refreshing, and light but savory, salty, and on this day - herby.
There's so much creativity in formulating recipes and often multiple attempts to get the consistency and flavor just right. After just two different spins around the food processor, lunch was served, and I couldn't wait to share this one with you.
Aquafaba is the newest egg replacement in the cooking and baking world. In 2015 Goose Wohlt, a software engineer was looking for ways to make egg-free meringues and discovered the magic of this bean-soaked juice. It sounds gross, but I promise it isn't, and you must experience aquafaba at least once in your life!
Admittedly, I often assume ingredients and cooking/baking techniques have already been uncovered. But aquafaba and Wohlt are here to remind us there are many rocks unturned when it comes to cooking in the plant kingdom.
How to aquafaba
Let me explain the tricks if you're new to turning chickpea water into white, foamy whip...
All you need to start is a jar of chickpeas. Shake vigorously before opening; this ensures all the starchy liquid is consistent and not stuck at the bottom. Drain the liquid into a bowl, separating the chickpeas.
Whisking by hand is an option, but you'll be at it for a while. The best option is using an electronic stand mixer with a large whisk attachment.
The other options are to use a food processor or milk frother.
How to store extra aquafaba?
You can store unused, unwhipped aquafaba in a sealed container in the fridge for up to five days or freeze it for months. I saw a post about freezing them into ice cubes which sounds handy! So anytime you crack open a jar of chickpeas or make them from scratch, save the juice for something magical. Like this Whipped Rosemary Hummus or my Roasted Carrot Hummus, made similarly.
Dippings and toppings
Once you transfer this Whipped Rosemary Hummus to the serving plate, take the back of a spoon and swirl a divot into the smooth paste. Add the rosemary butter and seed toppings!
Enjoy this healthy dip with your favorite vegetable combinations, crackers, or pita bread.
I enjoyed the whole thing in one sitting, but it would store best in an airtight container in the fridge for up to five days.
This homemade hummus recipe is packed with soluble fiber and flavor, making it a simple, healthy recipe for anyone that's hungry.
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Whipped Rosemary Hummus
- 1 ½ cups cooked chickpeas
- 1 cup of the water that the chickpeas were soaked in (aquafaba) (pre-whipped)
- 3 roasted garlic cloves
- 2 tablespoons lemon juice
- 5 tablespoons runny tahini (good-quality tahini is runny not thick)
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon finely diced rosemary leaves
- ¼ cup vegan butter
- Garnish with red pepper flakes sesame and poppy seeds
- Drain the chickpeas and reserve the aquafaba.
- In a small pan on the stove, warm the vegan butter on medium heat until melted and starting to bubble. Add in the finely diced rosemary and stir until combined - turn off from heat and set aside.
- Add the chickpeas, garlic, lemon juice, tahini, salt, pepper, and paprika to the food processor or blender. Blend at a low speed until smooth.
- Measure out the aquafaba and whip until soft - you should be able to form stiff peaks—tips on how to whip above.
- Fold the aquafaba into the hummus and pulse the processor on low quickly until combined and fluffy.
- Create a swirl with a spoon and fill with the rosemary-infused butter. Sprinkle the seeds and red pepper flakes. Enjoy with cut peppers, toasted bread, or your favorite crackers.
- Store in the fridge for up to 3 days in an airtight container.
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