This creamy healthy Rosemary White Bean Hummus makes a great appetizer or snack. Since it can be made in minutes, it is perfect for holiday entertaining.
This Rosemary White Bean Hummus came about by accident. Luckily, it was a happy accident. I was throwing ingredients into the food processor to make hummus. Thinking I grabbed the garbanzo beans, which is what I normally use in hummus, I started blending away. Then, I looked down at the empty can of beans and saw that they were not garbanzo beans after all, but Northern white beans. I decided I would change my planned hummus to a Rosemary White Bean Hummus instead. After all, I had some rosemary in the fridge waiting to be made into something, and this was the perfect opportunity.
Hummus is something that I make a lot. In fact, I created my dip category because I make so many different varieties. My favorite is probably the Sun-dried Tomato and Basil Hummus, but I love spicy ones too, like Jalapeño Cilantro.
With Thanksgiving around the corner, I thought this would be a good time to post this Rosemary White Bean Hummus recipe. To me, it has Thanksgiving written all over it.
I am currently eating low carb foods, so one thing that I will probably be eating on Thanksgiving is Mashed Cauliflower. When it is mashed, I can literally eat a whole head of cauliflower. I haven’t made it for a long time, so it sounds like a good plan to make it for the holidays. Add some Earth Balance and vegan sour cream – yes, please!
Rosemary White Bean Hummus
- 15 oz. white beans – I used great Northern
- 1/4 cup tahini
- 1/4 lemon juice
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely minced
- salt and pepper
- Mix all ingredients together in a food processor until smooth.