As a hummus lover myself, I am going to personally share several hummus recipes and reviews in upcoming posts. Please let me know if you try any of the recipes and share your thoughts.
Infused Mediterranean Hummus
2 sprigs fresh rosemary
2 cloves garlic
1/4 cup olive oil
2 (15.5 oz) cans garbanzo beans, one drained and rinsed, one with fluid remaining
1/4 cup balsamic vinegar
1 tsp. lemon juice
1 tsp. tahini (optional ~ still tastes good without it)
1. Pluck rosemary leaves from stems, toss stems, and place leaves in food processor/blender. Add garlic and olive oil until finely pureed. Pour in garbanzo beans; one can drained and one can with the fluid included.
2. Add olive oil, cleaning sides of food processor/blender as necessary. Pour in balsamic vinegar, lemon juice, and tahini (optional) and blend until smooth, spreadable consistency.
3. Enjoy with pita bread, chips, veggies, etc.
Today I tried this new one. We have fresh rosemary growing in our garden, so making this particular recipe made me feel so organic. It definitely has a little zing with the balsamic vinegar. I think it would be a great hummus to bring to a playdate in the park.
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