White Bean Hummus
Hummus is one of my favorite foodss to make at home. I love being able to make it fresh and have it for lunch and dinner and leftovers for a day or two. Spreading it on a brown rice tortilla, dipping veggies into it or serving on a salad, it is a great way to get protein, fiber, and fill you up.
This time around I wanted to make a hummus with a different flavor and texture. Seeing the bulk rosemary at Whole Foods, I made up my mind to try a white bean hummus with fresh herbs. The rosemary was a nice addition to the cannellini beans and garlic, and gave it an earthly flavor. I also had some lemon oil I received as a gift and thought that it would be a nice touch to serve with the finished product. If you don’t have lemon oil, olive oil will do just fine.
Preparation Tip: Be sure to chop up the rosemary before adding to the food processor, unless you like the large piece of rosemary roaming around in your hummus!
2 cans of cannellini beans
2 – 3 garlic cloves
2 heaping tbsp of chopped rosemary
Juice of 1 lemon
1/3 c of olive oil
1/3 c of water
3 large pinches of salt
1/2 tbsp fresh cracked pepper
Lemon oil for serving (optional)
Drain beans. Add the beans, rosemary and garlic in a food processor. Turn processor on, and start to drizzle the olive oil in the bean mixture. Once it starts to thicken, add water or more oil as needed to get the desired consistency. Once it starts to have the consistency of hummus, stop the processor to add the salt and pepper. Mix for a few more minutes, stop, and taste. Add more salt, pepper or olive oil if needed.
When ready to serve, top with a bit of chopped rosemary and lemon oil.