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Vegan Rosemary Sea Salt Hummus

Ingredients

  • 1 15oz of organic, low-sodium chickpeas (garbanzo beans)
  • 2 tbsp chickpea liquid (reserved from the can)
  • 1/4 cup tahini
  • 2 tsp minced garlic
  • 1 tbsp extra-virgin olive oil
  • 1 whole lemon juiced
  • 2 tsp dried rosemary
  • sea salt to taste

Instructions

  • Throw everything into your food processor except your olive oil, rosemary, and sea salt. Pulse until equally combined (you may need to scrape down the sides a few times).
  • With your food processor on low, pour in your olive oil and dried rosemary. If this isn't possible with your food processor, turn it off, then add in your olive oil and rosemary. Pulse until smooth.
  • Add a few pinches of sea salt to your mixture and pulse. Taste and add more salt until satisfied.
  • Scoop it out and add a thin layer of olive oil (optional). Serve with crudités, crackers, spread it on a piece of toast, etc.
  • Store in a sealed container in the fridge for up to a week.

Notes

If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations. For more recipes visit the wellnesswithedie.com.