Rosemary Hummus

Rosemary Hummus

Yields about 2 cups 

3-4 cloves of fresh garlic

1 can of chickpeas/garbanzo beans, rinsed and drained

2 tbsp. sesami tahini

Pinch or two of kosher salt

1/4 tsp. black pepper

1/2 tsp. rosemary

1/2 tsp. chili powder

1 lemon, juiced

1/2 tsp. creole seasoning

1/4 - 1/3 c. olive oil

1/4 - 1/3 c. water

In a blender or large food processor combine all of the ingredients. Blend until the hummus is creamy. Garnish the top with a pinch of rosemary and refrigerate for 1 hour before serving.

Serve with Spicy Pita Chips.

Comments