Saturday, 18 July 2015

White Bean and Rosemary Hummus

If you enjoy hummus and want a nice variation, try this one from the Thug Kitchen cookbook.  Easy, creamy and delicious. I varied the recipe according to what I had on hand- 2 cans of pinto beans and dried rosemary.  The hint of rosemary really made it.
This might be my go to hummus- so good!

Recipe Ingredients for White bean and rosemary hummus

3cups cooked white beans 
1/4cup tahini 
1/4cup vegetable broth 
3tablespoon balsamic vinegar
2cloves garlic, minced
1tablespoon rosemary 

Put everything in a food processor and pulse until very creamy. Let sit in fridge for 30 min to let the flavours blend (I ate it right away and it was awesome).

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