White Bean And Rosemary Hummus
Tired of Hummus? If you are looking for a new way to enjoy beans and garlic pureed into a nourishing dip or sandwich spread, give this recipe a try!
Materials
- 3 cups cooked white beans or (2) 15oz cans low sodium, drained and rinses
- ¼ cup tahini
- ¼ cup vegetable broth or water
- 3 tbsp balsamic vinegar
- 2 cloves garlic minced
- 1 tbsp fresh rosemary
- 1 tbsp capers minced (optional)
Instructions
- Add everything to a food processor or blender and puree till creamy.
- Let sit for 30 minutes in the fridge to allow flavors to blend.
Notes
Adapted from recipe in Thug Kitchen Cookbook.
I am a Registered Dietitian Nutritionist living in Greensboro, North Carolina. I help people overcome nutrition obstacles and help them meet their nutrition and wellness goals.
Hi, I’m Mona. I have been living with Relapsing Remitting Multiple Sclerosis (RRMS) for over ten years. As a registered dietitian nutritionist (RDN) I help others with MS to navigate the nutrition superhighway and make sustainable progress toward their unique wellness goals.