Lemon Rosemary Hummus
Recipe: #35594
September 03, 2020
Categories: Dips, Spreads, Beans, Chickpeas/Garbanzo, Lemon, Appetizers, Greek, Middle Eastern, 5-Minute Prep, Diabetic, Gluten-Free, Heart Healthy High Fiber, Low Calorie, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Who doesn't love lemon and rosemary? This simple to prepare hummus is great for for dipping with chips and veggies, or as a spread in wraps and sandwiches. An easy way to "taste" summer all year long!"
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (139.3 g)
- Calories 179
- Total Fat - 15.6 g
- Saturated Fat - 2.2 g
- Cholesterol - 0 mg
- Sodium - 162.1 mg
- Total Carbohydrate - 9.8 g
- Dietary Fiber - 3.4 g
- Sugars - 3.8 g
- Protein - 2.8 g
- Calcium - 59.6 mg
- Iron - 1.3 mg
- Vitamin C - 19.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Drain and rinse the chickpeas. Let drain, then add to the workbowl of a food processor.
Step 2
Zest the lemon. Measure out a tablespoon and add to the workbowl. Juice the lemon, measure out the two tablespoons and add to the workbowl.
Step 3
Add the rosemary, tahini, garlic and salt to the workbowl. Process until coarsely chopped. Remove the lid and scrape down the sides of the bowl.
Step 4
Replace the lid and add the oil through the feed tube while processing until the oil is incorporated and the hummus has reached the desired consistency. If you like a creamier hummus, you can add up to 2 more tablespoons of oil. Scrape down the sides of the bowl as needed and add more salt if desired. Adjust the amount of rosemary, if desired.
Step 5
Store refrigerated in an airtight container. Will keep up to a week.
Tips
- Food processor
0 Reviews
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