Lemon Rosemary Hummus

Lemon Rosemary hummus

This is the quickest hummus I never did! I read in my diabetes book that hummus is one of the healthiest snack because it is a good source of protein and dietary fibre. Before I was buying the ready made spread from the supermarket but now that I have to track all the bad fat and carbohydrates I made it myself. Chickpeas like lentils are now part of my daily diet and in my Top 10 Diabetes Superfood Shopping list.

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The good thing about home made food is that you can be creative. In this recipe I added fresh rosemary. It gave a really nice Mediterranean taste and I actually found it better than the usual recipe. Next time I will try any other Mediterranean herbs as I am sure any kind of fresh herbs like sage, thyme or basil could give a bit more punch to this classic spread. We ate it onto sweet potatoes bread  – kumara bread – but you can also prepare some nice pita bread following my pita bread recipe here. 

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Lemon & Rosemary Hummus
Recipe type: spread
Lemon & rosemary hummus spread
  • 200 g canned chickpeas
  • Half fresh lemon juice
  • 2 garlic crushed garlic cloves
  • 100 ml tahini
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp of fresh rosemary, chopped
  • Pepper. Salt.
  1. Drain the chickpeas and rinse.
  2. Combine in a food processor all the ingredients.
  3. Blend into a creamy purée.
  4. Add more lemon juice or water if too thick.
  5. Serve with wholegrain low carb bread.

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