I intended to make rosemary-flavoured hummus.
Now, I love rosemary. It has a perfect warm, comforting flavour that makes even soup worth eating. Evidently I love rosemary a little too much, because I am out. I actually finished the whole bottle. This is a first for me! I think I have now earned the right to the title of this blog: Dinner of Herbs. (Or should I make it “Dinner of Herb”, since I focus so much on a single herb?)
So what’s the next best thing? Sage.
If you cannot tell from several of my recent recipes, I am loving my new little food processor. How ever did I live so long without one?
This is a pretty typical hummus recipe that goes great as a dip with raw vegetables, crackers, or spread on bread. I’ve also seen some recipes for vegetable pizza that use hummus instead of tomato sauce. I’m intrigued.
1 can drained, rinsed chickpeas
2 tsp lemon juice
1 Tbsp olive oil
Rinse and drain one can of chickpeas. Place chickpeas, greek yogurt, and seasonings in the food processor and blend. Slowly add the lemon juice and the olive oil while blending. Blend until smooth, with no large chunks. Enjoy!