Lemon Key Lime Rosemary Hummus

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)

Ingredients:

• 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

Directions:

• Place all ingredients except salt in a food processor and blend until smooth.
• If you like your hummus more smooth than chunky add extra tahini and/or oil a bit at a time.
• Add salt and give it another go in the FP.
• Place in serving dish and drizzle with oil and sprinkle with salt.