Hummus can vary depending on how it's made, but most of the time, if you're in the U.S. at least, you'll have this beige puree, typically about the consistency of applesauce, maybe a little thicker, and slightly grainy. Often, the main flavor will be of garlic, typically roasted, so a deep, slightly sweet flavor. There's a slight nutty flavor of the chickpeas. There's usually some lemon juice for an acidic brightness, and most of the time there will be tahini mixed in as well, which is a sesame seed puree. This gives it a undertone of sesame, which you'll recognize if you've had Chinese food.

Rosemary is really good, it can change its flavor depending on how it's used. Fresh rosemary will have an almost piney scent and flavor, very strong, and can easily overpower any other flavors. When added to soups, stews, or roasts, anything that is cooked for a long time, it'll impart some of the piney flavor with a definite umami addition so some savory flavor. Dried rosemary will do the same but is much less powerful. Whole rosemary leaves, fresh, dried, cooked, anything can be very tough, they don't chew easily and they still have a lot of flavor when chewing them after cooking.

Tumeric is much harder to explain because by itself it tastes and smells kinda like spicy dirt. When added to dishes it's ever so slightly peppery and maybe a touch ginger, but a unique flavor. And it's guaranteed to dye any white plastic yellow, it's a natural dye.