WHITE BEAN AND ROSEMARY HUMMUS

If you’re looking to up your protein intake, this makes a great sandwich
spread and it’s a hell of a lot better than some mayo misstep.
MAKES ENOUGH FOR 4 TO 6, ABOUT 4 CUPS
3 cups cooked white or cannellini beans*
1⁄4 cup tahini
1⁄4 cup vegetable broth or water
3 tablespoons balsamic vinegar
2 cloves garlic, minced
1 tablespoon minced fresh rosemary
1 Add everything to a food processor or blender and let that shit run until it’s nice and
creamy. You know, aim for hummus-like. You could do this by hand with a potato masher
2 Let it sit for 30 minutes in the fridge before serving so all those flavors can get acquainted.
* Ortwo 15-ouncecans

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