Lemon Rosemary Hummus

• Vegan
• Gluten free

• Produce

  • 1 15 oz can Chickpeas
  • 1 tsp Rosemary, dried

• Condiments

  • 2 tbsp Lemon juice, fresh
  • 1 heaped tbsp Tahini

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Liquids

  • 1/3 cup Water

Found on pumpkinandpeanutbutter.com

Ingredients

• 1 15 oz can of chickpeas, drained and rinsed
• 1 heaped tablespoon tahini
• 1 teaspoon dried rosemary
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt (or more to taste)
• 1/2 teaspoon pepper
• 1/3 cup cold water

Directions

• Blend all ingredients together in a high speed blender or food processor until relatively smooth. Serve with veggies, crackers, or chips. Refrigerate leftovers.