Hummus is one of those dishes where some people love it and some people turn their faces away from it in utter disgust. Those who are in the latter group may be like me when I first tried hummus and may not have tried any that have pleased their palate at all or got them hooked” yet on one that was too good to turn away from. I was in that group as well and I was actually afraid to try it in the first place because I thought it would be weird tasting considering the very odd and confusing name assigned to it and not knowing what actual ingredients were really in the dish.
So, let me start by saying that I truly love hummus but, as I stated earlier I was in the opposite category my first couple of times trying hummus. And even before that I stated that I didn\’t like it before I even tried it (which is definitely far from who I am today- where I will try any food-related item/dish that is plant-based at least twice before saying that I truly dislike it).
After starting to eat more plant-based years ago, I decided to give it another shot considering it then had a great reputation in the plant-based community. When I tasted it again it was a pre-made hummus and a very popular brand mind you ( I will spare names here) and it tasted like chemicals and \”fake\” to me and I still did not like it.
Then, I decided \”okay, I went to culinary school, I love to cook and create and try new dishes in the kitchen…why not make it myself homemade?!\” I began making this dish (certainly after I looked up the ingredients to find out what in the world was in this \”hummus\” dish-LOL) and I changed a lot of the ingredient amounts based off of what I felt that I would enjoy more, as I do with all of my recipes I try. I found that after tasting it and sharing it with my family to gauge their reaction (which I love to do because they are amazing cooks and definitely where I learned most of my passion from!) I LOVED HUMMUS AFTER ALL!
The moral of the story is never judge a dish by its name! (Ha… well you get my gist!)
White Bean & Rosemary Hummus
![](\"https://heart-n-sol.com/wp-content/uploads/2018/08/White-bean-and-rosemary-final-pic-150x150.jpg\"/)
This hummus is a derivative of what original hummus includes in the ingredients which in this case it omits the tahini and substitutes white beans for chickpeas.
This recipe is easy to make and is packed with flavor. The best part about it is that it has no preservatives in it and also has so much more of a fresh and natural taste then store-bought, in every bite!
- 15.5 oz. can Cannelini beans (white kidney beans) (rinsed well, drained)
- 2 Tablespoons Olive Oil (Extra Virgin (add some for drizzle on top to garnish))
- 1/5 Tablespoon Lemon Juice (fresh squeezed)
- 2 Tablespoons Rosemary (fresh, chopped)
- 1 clove garlic (fresh)
- 1/2 teaspoon Sea Salt (pink Himalayan )
- 1/4 teaspoon Crushed Red Pepper
- Place all ingredients in a food processor or blender. Blend until smooth.
- Serve room temperature or chilled with chopped vegetables (bell peppers, carrots, broccoli, cauliflower, etc.) tortilla chips for dipping or spread on crostini.
You can use canned (BPA-FREE) beans or soaked overnight dry beans. For this recipe, you can use either cannellini, Northern, or Navy beans which are all very similar in nature and nutrition.
![\"\"](\"https://heart-n-sol.com/wp-content/uploads/2018/08/white-bean-and-rosemary-hummus-ingredients-pic-1-300x225.jpg\")
Photo taken with Focos
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