Lemon Rosemary Hummus is creamy, luscious, delicious, and packed with flavors. This healthy vegan, and gluten-free snack is ready in just minutes and is the perfect dip to serve for any occasion.
Lemon Rosemary Hummus
Ingredients
1 15-ounce can low-sodium chickpeas, rinsed and drained
3 tablespoons lemon juice
1 1/2 tablespoons freshly chopped rosemary
1 tablespoon tahini
1 large garlic clove, minced
1/4 teaspoon kosher salt
1/4 cup extra-virgin olive oil
Directions
Place the chickpeas, lemon juice, lemon zest, rosemary, tahini, garlic, and salt in the bowl of a food processor and pulse until coarsely chopped. Remove the lid and scrape down.
Slowly drizzle the extra-virgin olive oil through the feed tube. Process to desired consistency, scraping down the sides of the bowl as needed. Season with salt to taste.
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Lemon Rosemary Hummus
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The Recipe: To Be Or Not To Be
This healthy vegan and gluten-free snack is the perfect dip to serve for any occasion.
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