Rosemary-Dill Hummus
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Ingredients
- 3 sprigs fresh dill
- 2 sprigs fresh rosemary
- 5 cloves roasted garlic
- 2 tbsp tahini
- 4 tbsp lemon juice
- 2½ cups chickpeas, or one 19-ounce can
- 3 tbsp water, or enough for a smooth consistency
Directions
Remove dill and rosemary leaves and chop coarsely. | |
Add garlic, dill, rosemary, tahini and lemon juice to a food processor or blender and combine. | |
Add chickpeas in thirds to food processor, blending until smooth before adding more. | |
After adding all chickpeas, add water while blending to desired consistency. | |
Drizzle with olive oil if desired and serve. |