Garlic & Rosemary Hummus


This hummus is legit, you guys. This isn’t store-bought ‘garlic’ hummus, this is Greek garlic hummus, and when Greeks say there’s garlic in something you know they’re not messing around. There’s also a good amount of lemon juice, a dash of vinegar, and a ton of olive oil.

The texture of this hummus is a bit less thick than the hummus you’re using to having at the store, it’s more dippable than spreadable at times, and I prefer the texture that way. Peanut butter-thick hummus just isn’t my thing, if it’s yours, though, you can just skip adding the water so your hummus stays nice and dense. Either way, it’s going to taste very similar.

So on the upcoming hot summer days when you just want a cool snack and aren’t going to be around people for a few hours (or have a toothbrush handy), definitely give this recipe a try. I promise you it will be more than worth the garlic breath.


(3) 15 oz cans garbonzo beans, drained and rinsed
7 cloves of garlic, peeled
1 cup olive oil
1/4 cup water
1/4 cup lemon juice
1 tablespoon vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
3 tablespoons fresh rosemary

Blend all ingredients together in a blender or food processor until relatively smooth. Serve immediately and refrigerate any leftovers.

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