Lemon & Rosemary Hummus
I adore hummus and I think I eat it just about every day. You can use it as a spread on a sandwich or wrap, you can dip raw veggies in it, you can top a salad with it, the ideas are endless! This is a hummus recipe I make all the time. Give it a try!
2 cans of rinsed low sodium garbanzo beans
2 cloves of garlic
Juice of 1 lemon and all of lemon zest
1 T of chopped fresh rosemary
1/4 cup of tahini
1 T of ground cumin
sea salt to taste
cracked pepper to taste
Extra virgin olive oil – About 3 -4 T
You’ll need a food processor of some kind. Add in all ingredients to food processor. You may need to add a couple Tablespoons of water to get the mixture going. Add in extra virgin olive oil and mix until well incorporated. Spoon into a beautiful serving bowl and top with a sprig of rosemary. Enjoy!