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!