rosemary garlic hummus

rosemary garlic hummus via she likes to eat

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.

baked lemon garlic chicken with thyme + oregano

baked lemon garlic chicken with thyme + oregano | via she likes to eat

this recipe is adapted from the ever-brilliant barefoot contessa. she’s got such a knack for easy, flavorful dishes. i have gently edited this recipe for i how i tend to cook… using a little less olive oil and making sure all of the lemons got used and not wasted. and giving an option for those of you who would rather cook with chicken stock instead of wine.

it has a bright, delicious taste and is pretty easy to make, perfect for a weeknight meal. and it’s one that i know everyone is sure to like.

baked lemon garlic chicken
(serves 4)


2 tbsp olive oil

8-9 cloves minced garlic

1/3 cup dry white wine (like a pinot grigio) or chicken stock

3 lemons* (zest 2 and then juice both; set 3rd aside)

1 tsp oregano

1 tsp fresh thyme leaves (just pull leaves off stem)

4 boneless, skinless chicken breasts

salt & freshly cracked pepper


1. preheat the oven to 400.

2. warm the olive oil in a small saucepan over medium heat. add the garlic and cook for about 1 minute – don’t allow garlic to brown. remove from heat and add the white wine (or stock), lemon zest, fresh-squeezed lemon juice, oregano, thyme, and 1/2 tsp salt. whisk and set aside.

3. pat the chicken breasts dry and brush both sides with olive oil and sprinkle with salt & pepper. place them in a 9×13 baking dish that has been lightly coated on the bottom with olive oil or cooking spray.

4. pour sauce over the chicken breasts in the baking dish. cut the third lemon into 8-10 wedges and nestle among & between chicken breasts.

5. bake for 35-40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is slightly browned. remove pan from the oven. cover dish tightly with foil and allow to rest for 10 minutes. serve hot with pan juices and lemon garlic spaghetti.