Rosemary & Navy Bean Hummus

Appetizer/Snack

Prep time: 5 mins

Total time: 10 mins

INGREDIENTS

1 can navy beans, drained and rinsed
2 small cloves garlic
2 teaspoons lemon juice
1/4 cup (4 tablespoons) olive oil
2 teaspoons fine chopped rosemary
Salt & pepper to taste

INSTRUCTIONS

Place navy beans, garlic, lemon juice, salt and pepper in food processor. Pulse 3-5 times to rough chop.
While blending continuously, slowly add olive oil.
Transfer to a bowl and stir in rosemary. Taste and adjust seasoning to taste.

NOTES

Want a lower calorie version? Substitute 2 tablespoons olive oil for 2 tablespoons aqua fava (the liquid in the can of beans).[br][br]This recipe is vegetarian and vegan friendly, and naturally gluten-free.

NUTRITION INFORMATION

SERVES: Want a lower calorie version? Substitute 2 tablespoons olive oil for 2 tablespoons aqua fava (the liquid in the can of beans).[br][br]This recipe is vegetarian and vegan friendly, and naturally gluten-free.

SERVING SIZE: 1/4 recipe

CALORIES: 210

FAT: 14g

SATURATED FAT: 2g

CARBOHYDRATES: 18g

SUGAR: 1g

FIBER: 5g

PROTEIN: 6g