I learned to love rosemary as a kid when my mum roasted fingerling potatoes in garlic, olive oil, sea salt and rosemary. That’s a recipe for another time, but here is my absolute favourite hummus recipe inspired by those same flavours. Rosemary has grown and spread like wildfire in our garden so it is always easy to run outside and pick some for this. Having cans of beans and chickpeas on hand is both easy and economical and means that this recipe can be whipped up in minutes without a trip to the store. Simple is ALWAYS best!
1 can white beans (or chickpeas)
3 tbsp. olive oil
3 tbsp. tahini (sesame seed paste)
2 cloves of garlic
2 lemon, juice and zest
½ tsp. sea salt, to taste
2 tbsp. rosemary, de stemmed
Add all of the ingredients except the rosemary into a food processor and blend until smooth. Add a tablespoon or so of water if need be. I like this on the thicker side but add water until you reach your desired consistency. Add the rosemary and blend for just a moment until combined. Store in the fridge for up to a week.