Creamy classic hummus with rosemary oil.

Classic hummus with rosemary oil represents the perfect meeting point between Middle Eastern tradition and Mediterranean flavors, a creamy and nutritious appetizer that captivates from the first taste. This traditional recipe finds its unique personality in the use of our extra virgin olive oil flavored with Gargano rosemary, which adds a herbaceous and fragrant note that elevates the entire dish to new heights of flavor.

The secret to perfectly creamy hummus lies in the quality of the ingredients: well-cooked chickpeas blended until smooth and velvety, sesame tahini that gives richness and depth, and our rosemary-infused oil that not only facilitates blending but infuses every bite with that unmistakable aroma of Mediterranean herbs. Fresh garlic, lemon juice, and a touch of cumin complete the aromatic profile of this hummus with an authentic and balanced flavor.

This versatile appetizer is perfect for informal aperitifs, buffets, or as a healthy accompaniment for raw vegetables and crostini. The extra virgin olive oil flavored with rosemary not only enriches the flavor of the hummus during preparation but also becomes the final decorative element that makes the dish visually appetizing and fragrant. An easy and quick recipe that brings all the warmth and authenticity of Mediterranean cuisine to your table.

Preparation time: 10 minutes
Cooking time: 0 minutes (if using pre-cooked chickpeas)
Servings: 4 people, about 350g of hummus

INGREDIENTS

For the hummus:
230g cooked chickpeas (drained)
80g tahini
1 clove garlic
10g strained lemon juice
40g rosemary-infused oil
1 pinch salt
1 pinch ground cumin

For decoration:
cooked chickpeas
parsley
sweet paprika
rosemary-infused oil

PREPARATION

Blend 200g of chickpeas in a food processor, adding 2-3 tablespoons of their cooking water. When the mixture is smooth, add the tahini, crushed garlic, lemon juice, rosemary-infused oil, salt, and cumin; blend again until a creamy consistency is achieved, then transfer to a serving dish and decorate with whole chickpeas, chopped parsley, a pinch of paprika, and a drizzle of rosemary-infused oil.

Serve with crostini.
Hummus can be stored in the fridge for three days, covered with plastic wrap.