Monday, May 11, 2015

rosemary + lentil hummus

Who said hummus was limited to garbanzo beans? Well, it's not! I'm not sure if it is technically called hummus after the bean swap, but I'm not that technical. I have made hummus with pumpkin, black beans, beetswhite beans, peas, and now... lentils. I. Love. Lentils. And if you are vegan, you probably love them too. They are packed with protein and fiber and are extremely easy and versatile.

I have a potted rosemary plant that often gets neglected. Let's face it, all of my herbs often get neglected. But they somehow just keep on producing! I don't use rosemary too often because it's so strong. So when I do use it, I try to use it exclusively, as it tends to over power any other flavors it is paired with. If you like rosemary, you'll love this hummus! Rosemary symbolizes remembrance, which probably stemmed from it's use to enhance memory by increasing circulation to the brain.

rosemary + lentil hummus

  • 1 1/2 cups cooked lentils, or one 14 oz can
  • 1 clove garlic
  • 1 Tbsp tahini
  • 1 Tbsp lemon juice
  • 1/4 tsp salt
  • 2 Tbsp rosemary petals
  • 1/4 cup water

Place all ingredients in a food processor and blend until smooth. It's important to make sure there aren't big chunks of rosemary in your hummus because it can be overpowering and bitter unless fully incorporated.

No comments:

Post a Comment