White Bean & Chickpea Rosemary Hummus
This hummus is another one of my favorite types of hummus' to make. I love how the white beans add additional creaminess and nutrients. This hummus is great enjoyed as a simple dip with crudités, topped on a salad, or spread onto a whole-grain cracker or wrap. Simple, affordable, and satiating.
- 1,15 oz. can of unsalted organic garbanzo beans; rinsed, strained
- 1, 15. oz. can of organic unsalted navy beans; rinsed, strained
- 1 tsp. ground cumin
- 1-2 sprigs rosemary, leaves removed (TIP: hold rosemary with leaves pointing upwards and slide finger down rim-- they should all fall off in one, quick swipe!)
- Juice of 1 medium-large lemon
- 1/2 cup olive oil
- 1 tsp. Tahini
- Salt & pepper to taste
Blend all ingredients in food processor. To make creamier, add a splash of water, more olive oil, or lemon juice. Adjust as needed. Enjoy with vegetables, on top of a salad, or as a spread. Hummus is a great way to consume garbanzo beans as well as navy beans, as it helps to break down the cell wall matrix and allows for increased nutrient availability.