The past two weeks I have been busy cramming for my mid-term, eating way too much chocolate and walking around in a constant state of stress due to school and work. But now that my mid-term is over, I finally have brain space for more creative endeavors, like this blog. I’m not going to lie though coming up with recipes lately is tough. For dinner, I’ve been throwing whatever we have into a skillet and calling it a day. Thankfully, my boyfriend is happy to eat whatever comes out of the kitchen.
What has really been saving my meals from boringville is pre-prepped sauces, like this Rosemary White Bean Hummus. I have been throwing it onto everything from grain bowls to sandwiches.
This Rosemary White Bean Hummus is ridiculously creamy and thick. It is perfectly seasoned with garlic and rosemary, neither one overpowers the other. You can use it as a base for a number of dishes and it only takes five minutes of prep with ingredients you probably have in your pantry right now!
All you need to do is throw all the ingredients into a food processor and blend baby blend until you have a smooth mixture. I’m now a proud White Bean Hummus convert and you will be too once you taste a spoonful of this dreamy spread.
- 2 cloves garlic, chopped
- 1 (14.5 ounce) can white bean, drained and liquid reserved
- ⅓ cup well-stirred tahini
- 1 tablespoon fresh rosemary, chopped
- ⅓ cup reserved bean water
- 1 tablespoon lemon zest
- ¼ cup olive oil
- Salt and Pepper to taste
- Place all the ingredients into a food processor except the olive oil and blend for about 20 seconds. Scrap down the sides and blend for another 20 or so seconds while slowly streaming in the olive oil. Garnish and serve.