thank you, lord, for hummus.
really. THANK YOU.
hummus is one of the rare things that is on the healthy side, and that everyone in my family loves.
i got a tough crowd, yo.
i usually buy the store-bought hummus since it’s everyone’s favorite but i have been wanting an outside-the-box recipe… one that’s not too wild (or the other 3 people around here would not eat it) but one that is different from your basic hummus. last week, i had some rosemary i was wanting to use up, so i played with it a little and well, THIS HUMMUS ROCKS. i seriously love this hummus. the garlic gives it a little kick, but without being spicy. and the rosemary is just so lovely – my hands smelled like it for a few hours afterwards. as with any hummus, it’s super easy to make and you can store it for a week or so in the fridge. this makes just enough for my family to snack on for a day or two, so if you are making it for a party or a crowd, go ahead and double this recipe.
rosemary garlic hummus
makes about 1 cup
1 15-oz can garbanzo beans
1/4 to 1/3 cup olive oil (depending on how thick you like your hummus), plus more for drizzling
3 cloves garlic, peeled and tiny brown ends cut off
juice from 1/2 a lemon
1 large sprig of rosemary (about 1 tbsp), not chopped
1/4 tsp coarse sea salt, heaping
freshly cracked pepper
puree all ingredients in a food processor or blender until smooth. put in serving bowl and drizzle with olive oil. serve with cut up veggies, pita chips, or our personal favorite, pretzel chips. will keep for about 7 days in an airtight container in the fridge.