Shortly after I posted my recipe for hummus egg salad, I had a few reader requests for a hummus recipe.
How have I not posted one yet?
I’ve had this blog for like three weeks!
I pointed them to a few recipes on my old blog…
But I really wanted to make something a little different!
Let me just say this: I live for hummus.
After peanut butter, it’s my favorite spread! Without fail, I have it at least once a day, whether its on a sandwich, with pita chips, or just straight from the container with a spoon (oh yes). Any way you eat it, hummus is good stuff.
I used to go through a large container of Sabra Roasted Red Pepper Hummus every week, but I have been making my own lately. Sabra contains potassium sorbate, which is something I try to stay away from if possible. Although it is considered safe, I try to stick to my food philosophy as much as possible, which involves avoiding preservatives.
With this hummus, I tried something a little different and used white beans as opposed to chickpeas.
It was quite a bit different that your everyday hummus, but it turned out wonderfully! Chickpeas give hummus a thick, gritty texture, but the white beans made it silky, soft, and smooth.
If your looking for something a little different, give this hummus a shot and I can guarantee you that it will not disappoint!
Garlic, Rosemary, and White Bean Hummus
- 1 (15 oz.) can of organic (no salt added) white beans, drained
- 2 cloves of garlic
- 2 TBSP olive oil
- 2 TBSP tahini
- 1 tsp dried rosemary (or 1 TBSP fresh), plus more for garnish
- 1/2 tsp salt
- 2 TBSP lemon juice
- Combine all ingredients in a food processor and blend until smooth.
- Add in a few tablespoons of water until the hummus reaches your desired consistency.
- Drizzle with an extra teaspoon of olive oil and/or extra rosemary for garnish.