ROSEMARY HUMMUS
Perfect anytime of the year, this is especially fun in the Christmas season. Besides fresh rosemary being festive it boasts great immune enhancing properties and of course garlic and onions are nutritional heroes too. Yet all this is secondary to taste. First and foremost food needs to be delicious and oh yes, this dip aces this.
Hummus is an absolute fave for me being so fast and easy to make, as versatile as can be and delish as is, stuffed into wraps and veggies and used as a sauce on pizza or pasta when paired with other various ingredients. Make up a big batch, eat some, share some and freeze some. It’s all good! Here’s to eating yummy food all the time!
INGREDIENTS:
1 – 19 oz can white beans or 2 cups pre-cooked, sub with chickpeas if desired
1/2 cup raw organic tahini paste
2 large cloves garlic, smashed
1/3 cup onion, chopped
Juice of two lemons, approx. 1/3 cup or to taste
2 heaping tsp fresh rosemary, or to taste I usually add more plus keep some to garnish
1 tsp ground cumin, or to taste
1 tsp sea salt, or to taste
2 tbsp organic virgin olive oil, plus extra to drizzle
Freshly ground black and cayenne pepper, to taste
DIRECTIONS:
TERI’S TIPS:
Perfect anytime of the year, this is especially fun in the Christmas season. Besides fresh rosemary being festive it boasts great immune enhancing properties and of course garlic and onions are nutritional heroes too. Yet all this is secondary to taste. First and foremost food needs to be delicious and oh yes, this dip aces this.
Hummus is an absolute fave for me being so fast and easy to make, as versatile as can be and delish as is, stuffed into wraps and veggies and used as a sauce on pizza or pasta when paired with other various ingredients. Make up a big batch, eat some, share some and freeze some. It’s all good! Here’s to eating yummy food all the time!
- Appetizer, dip, filling
- Vegan/Gluten/nut free
- Makes approx. 3 cups
INGREDIENTS:
1 – 19 oz can white beans or 2 cups pre-cooked, sub with chickpeas if desired
1/2 cup raw organic tahini paste
2 large cloves garlic, smashed
1/3 cup onion, chopped
Juice of two lemons, approx. 1/3 cup or to taste
2 heaping tsp fresh rosemary, or to taste I usually add more plus keep some to garnish
1 tsp ground cumin, or to taste
1 tsp sea salt, or to taste
2 tbsp organic virgin olive oil, plus extra to drizzle
Freshly ground black and cayenne pepper, to taste
DIRECTIONS:
- Combine all ingredients in a food processor and process till smooth; 2 - 4 minutes. Adjust seasonings and transfer to a serving platter or bowl.
- Drizzle w/ a great quality oil, top with chopped fresh rosemary and both peppers if using. Lemon zest is also great.
TERI’S TIPS:
- I love to top hummus with an infused olive oil such as chili, lemon or herb.
- Sun-dried tomatoes or sliced olives are great as well.
- Use leafy greens cabbage triangles, endive leaves or baby romaine for a true ’veggie’ dipper that’s so much lighter than bread keeping your calorie count down.