Lemon-Rosemary White Bean Hummus


I

don’t know about you, but I am a self-proclaimed snack queen. I’ve never been one to eat a lot at one time. Instead, I graze throughout the day. Sometimes this is a good thing, as it keeps my blood sugar pretty level, and I am mostly a healthy snacker….don’t get me wrong, there are definitely those days where I have alllll the sweets, but in general, I keep it healthy and protein heavy.

Lately, though, I have been on the snack struggle bus. I think it’s because we haven’t been able to go many places, and so I’ve just been in a bit of a rut. I decided to get myself out of the rut with this delicious white bean hummus. It’s a little bit of a twist on a traditional hummus recipe, but I think it is very satisfying, and of course, healthy.

My favorite way to eat hummus is with roasted veggies, but I always love the crunch of a good chip!


Some things to note:

  • If you don’t want the tang of lemon in your hummus, you can easily omit.

  • If you don’t have any rosemary, you can use thyme instead. I love the flavor of lemon and thyme together just as much as the flavor of lemon and rosemary.

  • This hummus is a great party app! You can easily double the recipe to serve a larger crowd.

  • If you make this hummus and find that you’re not eating it as quickly as you should, you can freeze it! A little known fact is that hummus actually freezes really well!

As always, let me know what you thought about this recipe over on Instagram @sugarandsalt.wellness!




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