Lemon-Rosemary Hummus with Crudites and Crostini (Day Five of Lemon Week)

We’re finishing up Lemon Week with a healthy and delicious recipe for Lemon-Rosemary Hummus. I learned to make hummus many years ago from a Greek chef who happened to run the refreshment kiosk at our local swim club one summer. Instead of the usual hot dogs and chips he served us fantastic grilled chicken pitas with fresh hummus and tomatoes. The aromas that wafted from his humble little kitchen were amazing. We became friends and he taught me how to make his wonderful hummus. If you have a food processor, it is a breeze to make and tastes infinitely better than store bought hummus.

I’ve added fresh rosemary and smoked paprika to his original recipe. If you have never used smoked paprika, you will want to add this wonderful seasoning to your spice arsenal! It adds a subtle “wood-fired” essence to your recipes as if you had one of those fancy ovens that you see in nicer pizzerrias. The fresh rosemary adds a unique flavor to the hummus and marries beautifully with the lemon.

Crudites and crostinis are just fancy names for raw veggies and crispy little oven-toasted  bread slices. Hummus, while having tons of flavor, is low in fat and calories so go ahead and make a batch for snacking this weekend. Just save a bit for the delicious Mediterranean Grilled Chicken Pita recipe that I will be sharing on Monday. Have a great weekend!

Lemon, Lemon Here and There, Lemon, Lemon Oh So Fair!
Lemons, Lemons, Not Here or There, Lemons, Lemons Beware! 

Lemon-Rosemary Hummus with Crudites and Crostini


2 cans chick peas, about 3 cups

1 teaspoon cumin

1-2 teaspoon smoked paprika (start out with 1 teaspoon and then adjust to taste, some smoked paprikas are stronger than others)

2 tablespoons fresh rosemary

3 cloves fresh garlic

2 lemons, juiced

1/2 cup tahini

1/3 cup extra virgin olive oil

1 teaspoon sea salt, more to taste

Place all ingredients into the bowl of a food processor. Process until well mixed; add water as needed to make a smooth puree. Taste and add salt and/or more lemon juice according to your taste. Drizzle with extra virgin olive oil and sprinkle with fresh rosemary if desired. Serve with crudites (cut up raw veggies), pita chips and/or crostini (see recipe below).

Crostini (Italian for “little toasts”)
 1 long, thin good quality baguette, I like LaBrea or Whole Foods
1/3 cup extra virgin olive oil

sea salt and freshly ground black pepper, to taste


Preheat oven to 350 degrees. Cover large sheet pan with foil. Slice bread into 1/4-inch-thick slices. Arrange on foil covered baking sheet in a single layer. Brush tops of each slice with olive oil. Sprinkle lightly with sea salt and fresh ground pepper. Bake for 15-20 minutes or until golden brown and crisp. Cool completely and store in an airtight container.

8 thoughts on “Lemon-Rosemary Hummus with Crudites and Crostini (Day Five of Lemon Week)”

    • Hi, most larger grocery stores carry tahini, you might have to ask for it but it’s usually the ethnic area. It’s always available at Middle Eastern groceries.

  • Love hummus, especially when you can taste the lemon! Looks delicious! have to go check out your other lemony posts!
    Thanks for the visit to my blog, I’m enjoying yours 🙂

  • Thank you for visiting my blog…You have a lovely blog..I always make my own hummus, so much better than store bought..yours looks delish! Your lemon tart also looks sooooo good…Glad that I found your blog also..Blessings, Catherine..xo

  • Chris – A friend passed along your blog to me. I love all these recipes and your fun editorial too. 🙂 I can’t wait to try out the recipes – Thank you so much for posting. I look forward to it each day! Blessings, Alyssa Angel

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