That’s a mouthful huh? It’s really unfair to pull one of those ingredients out of the title though because you can taste them all! And, because “hummus” just sounds boring. This is not boring.
Some things just go together.
Chocolate & peanut butter.
Strawberries & cream.
Bacon & anything eggs.
And personally, I think lemon & rosemary.
I’ve already professed my love of the combination in these lemon & rosemary cookies, but today we’re going to go the savory route.
At lunch yesterday, I was reheating the leftover lemon, spinach & feta linguine when I thought a lemony, hummus topping would taste delicious since because pasta leftovers tend to dry out in the microwave. 10 minutes later I had this.
This is really lemony. If lemon isn’t your thing this probably isn’t for you. With lemon juice, lemon zest and lemon thyme (a new potted herb fav this year, so much better than regular thyme in my opinion) the flavor is quite noticeable. And, delicious.
I used cannellini beans instead of chickpeas (a Giada inspiration) and I think that substitution + the avocado made it creamier than your usual hummus. This would be perfect as a dip with pita chips/veggies or equally delicious as a topping to any pasta/burger/fish. There’s about 2 cups left in the fridge and I’m thinking it will be making an appearance at every meal besides breakfast in the next couple of days.
It might become my own little version of Mmmm sauce.
Lemon, rosemary, thyme
Makes about 2 cups
- 1 can of cannellini beans, drained/rinsed, liquid reserved
- 1/2 avocado
- juice of 1 lemon
- zest of 1 lemon
- 1 clove of garlic, smashed
- 3 + 1 tbsp grapeseed oil (or extra virgin)
- 1 tbsp rosemary, chopped
- 1 tbsp lemon thyme, chopped
- salt & pepper
Combine everything including 2 tablespoons of reserved liquid from the beans, except 1 tbsp. of grapeseed oil in a food processer and pulse until creamy. Add extra tablespoon of oil if necessary for smoother hummus and pulse again.
What’s your favorite hummus variation?