Aaaaand my obsession with messing with hummus continues...
We had visitors from Germany stop by recently. I whipped this up in the food processor in the morning before work so we would have a nice appetizer to nosh on at our place before going out to dinner.
I wasn't too sure about adding these flavors to the hummus but the resulting flavors were bright and fresh. Perfect for spring. It was a hit with both the guests and the hubby.
I am submitting this recipe to One Ingredient Cooking Challenge hosted by Laura over at How to Cook Good Food. May's theme is Lemons.
Lemon Key Lime Rosemary Hummus
(Adapted from Rosemary-Lemon Hummus)
- 1 can of chick peas
- 2 garlic cloves minced
- 2 tablespoons tahini
- 4 tablespoon olive oil (I used a homemade Meyer lemon infused version)
- 2 organic lemons zested and juiced
- 3 key limes zested and juiced
- 1 sprig fresh rosemary chopped
- kosher salt to taste