Rosemary grows prolifically here in California and it’s such a fragrant and delicious herb to enhance many dishes like this Rosemary Cashew Hummus.
You know when you see some food in a grocery store and you think “I want to try to make this” or the combination of ingredients inspires you? I’m like that a lot.
Sometimes I just “wander” around a store checking out different foods to get ideas. Just so you know, I’ve driven my kids crazy with this. The oldest 3 took turns over the years to food shop with me when I was heading up a large community kitchen. I hear stories from them that they have these nightmare about shopping with mom – Lol! What can I say? I was just trying to be inspired and creative. Little kids don’t see it that way though!
Recently a friend posted some Sabra hummus varieties on Snapchat that she got. I think she’s a rep for them. Anyway, there was one that was new to me and it was a rosemary hummus. So, a couple things, 1) I have a huge rosemary plant in my garden 2) I love rosemary 3) I really like hummus 4) I especially like cashew hummus. So, there you have it, my reasoning for making this recipe.
There are a couple other ingredients that I really like too – roasted garlic and sun-dried tomatoes. So does this idea all go together?? I’m happy to say YESSS!! So yummy.
When I was thinking about making Rosemary Cashew Hummus, I knew it would be weird to put pieces of chopped up fresh rosemary in the hummus. I then had a brainstorm – yes for me, this was a brainstorm!
Since I put a little olive oil in the hummus recipe, why not make it rosemary infused olive oil? Guys, this is so easy to do and so delicious. I made just a 1/2 cup to try it and it came out really good.
To make this rosemary infused olive oil, I stripped fresh rosemary leaves off the stem. I used around 1/8 cup or a little over 1/2 of a 1/4 cup. I put the rosemary in a small heavy bottom pot and then poured 1/2 cup olive oil over it. I then turned the burner on to the lowest setting and let the oil and rosemary heat together for about 8 minutes or so. DON’T BOIL! Then I turned off the burner and put the pot on a cooling rack. When the oil was cooled, I strained it through a fine tea strainer and voila! – rosemary infused olive oil.
You have to do a couple things before you make this Rosemary Cashew Hummus. You have to soak your cashews in water overnight and also make the rosemary oil – neither of which take a long time. Oh ya, you have to roast a bulb of garlic in the oven too…heavenly!
So, the recipe does require a little forethought but forethought is good right?
Here is the recipe for Rosemary Cashew Hummus:
Rosemary Cashew Hummus
- 1 cup cashews soaked in water overnight
- 1/8 cup heaping fresh rosemary leaves de-stemmed
- 1/2 cup olive oil
- 1/3 cup fresh lemon juice
- 1/4 cup tahini plus 1 Tablespoon
- 1/2 teaspoon salt
- 1 bulb garlic oven roasted
- 3 Tablespoons rosemary infused olive oil
- 1 Tablespoons or 2 water
- 4 Tablespoons sun-dried tomatoes cut in small pieces
- Roast your bulb of garlic at 400 degrees F for about 40 minutes
- Prepare your rosemary infused olive oil
- While it's cooling get together your other ingredients: the tahini, lemon juice, cashews, salt
- In a high powered blender like a Vitamix or Blendtec, put all the ingredients EXCEPT the sun-dried tomaotes and the water
- Blend until smooth, you'll need the tamper on the Vitamix to press and stir
- Add a Tablespoon or 2 of water as it's blending to come to your preferred consistency
- Remove from the blender when smooth and creamy
- Stir in the sun-dried tomatoes
- Serve with crackers, veggie sticks, etc.
Inspired by: Sabra Hummus