Lemon Rosemary Hummus

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.