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

ingredients

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

directions

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.

Advertisements

spiced mixed nuts with brown sugar + rosemary butter

spiced mixed nuts with brown sugar + rosemary butter | via she likes to eat

for my family, fall is a big time of entertaining. there is a lot of football to be watched, and with the weather getting cooler, we have a tendency to often gather with friends to eat, play games outside, and then retire to the fire pit for s’mores. while i am cooking and guests are still arriving, i like to set out a little something for guests to snack on, and this is one of my favorites to put out. most people love nuts and this is a deliciously different way to serve them, instead of just plain ol’ poured-from-the-can-mixed-nuts. they are a little bit sweet and a little bit spicy. and the rosemary gives it an incredible flavor. if you and your guests don’t polish off the whole bowl in one night, they will keep for about 2 weeks in an airtight container.

spiced mixed nuts with brown sugar + rosemary butter
adapted from union square cafe’s bar nuts

ingredients

36 oz mixed nuts (i prefer a mixture of just pistachios, almonds, and cashews – or you can do a pre-mixed variety), lightly salted

4 tbsp chopped fresh rosemary

1/4 tsp cayenne (if there are no kids, and you like spicy, 1/2 tsp is recommended)

5 (level) tsp brown sugar

3 tbsp butter

directions

1. preheat the oven to 350.

2. spread out nuts in a single layer on a rimmed cookie sheet. roast for about 8-10 minutes, stopping about halfway through to stir the nuts a bit.

3. while the nuts are roasting, in a small saucepan over medium-low heat, melt the butter. once completely melted, add in chopped rosemary, cayenne, and brown sugar. whisk well to incorporate. turn off the heat.

4. when the nuts are done roasting, pour them into a large bowl. toss well with the butter mixture. serve while still warm or at room temperature.

enjoy!