Hummus: Rosemary

Description

Try adding your favorite herbs to a batch of hummus. We love this combination of rosemary and oil-free hummus on sandwiches and for snacking with fresh slices of carrots, cucumbers, toasted pitas, or dates. Yes, you read that right – dates. Try it, you may be surprised how delicious it is.
 
This recipe comes to Jewish Veg from Caroline Graettinger, PhD and Timothy Graettinger, PhD at Garden Dish. Their mission is to turn the emerging science related to plant-based nutrition into everyday practice. Caroline and Tim offer recipes, lifestyle tips, workshops, and monthly plans to help people to be active and productive at any age.

Summary

Yield
Servings
Prep time
Cooking time
Total time

Ingredients

3 cups
cooked garbanzo beans (about two 15 oz cans, drained, and rinsed)
2 tablespoons
tahini
1⁄4 cup
fresh rosemary leaves (loosely packed)
3 tablespoons
lemon juice
1⁄2 teaspoon
garlic powder

Instructions

Combine all ingredients in a food processor and puree until smooth. Add a tablespoon or two of water to thin the hummus if needed. Salt to taste.

Notes

Adjust the flavors to taste. We often use 5 tablespoons of lemon juice instead of the 3 listed above. Have fun with the flavors and make it your own.

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