Creamy Rosemary White Bean Hummus

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Creamy Rosemary White Bean Hummus

Yay, it has been some time since I have posted a recipe. Primarily since I relied on my iPhone for my food pics and had to wait to get a new one (since my other fell in the toilet while potty training my son..)

I just stumbled upon creating this recipe. I was cooking white beans in the crock pot to make butternut squash and white bean soup (will have to try that again), I forgot to let my sister know to turn off the crockpot, so I had well overcooked beans. And when life hands you overcooked beans, you make hummus of course!

White beans has a natural creamy texture

Creamy Rosemary White Bean Hummus:

3 cups of soaked and cooked beans
2 Tablespoons of lemon juice (fresh is best)
2 and half Tablespoons of olive oil
1-2 cloves of garlic, depends how garlicky you like it
1 sprig of fresh rosemary
1/2 tsp of Himalayan Salt
2 tsp of paprika
1/2 tsp Herbamare

Add contents in your blender, Vitamix or food processor. Blend until smooth and creamy.

I gave some to my vegetarian neighbor and gave it a thumbs up! Since I made one pound of white beans, it made about 8 cups of hummus.

Crockpot White Beans:

One pound of white beans soaked over night in 8 cups of water. Rinse and place in the crockpot. Fill the crockpot up with water until you have about 2 inches of water above the beans. Cook on high for 4-5 hours.

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