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Rosemary Hummus | Veganuary Week 2

Rosemary Hummus | Veganuary Week 2
Rosemary Hummus | Veganuary Week 2

Like hummus? You'll LOVE this Rosemary Bean Dip we've created for week 2 of our veganuary meal plan!

This dip is incredibly tasty, healthy and VERY easy to whip up. Simply get all your ingredients together and pop them in a blender then whizz to a smooth dip.

This is a great snack if you're looking for something healthy throughout the day. We paired it will wholewheat crackers but you can eat it with chopped veggies or veggie crisps!



  • 1 sprig rosemary
  • 400g butter beans (tinned)
  • 3 tbsp tahini
  • ½ lemon
  • 2 tbsp extra virgin olive oil
  • 1 small clove garlic
  • Sea salt and freshly ground black pepper to taste
  • 10 Whole wheat crackers (to serve)


  1. 1.

    You will need...

    Grater | Blender

  2. 2.

    Pick the leaves from the rosemary and roughly chop | Drain and rinse the butter beans | Zest and juice the lemon | Peel and grate the garlic

  3. 3.

    Place all the ingredients, apart from the lemon zest and olive oil, into a blender and blitz until smooth | Taste the dip and season to perfection with salt and pepper | Spoon the dip into 5 small containers, finish with drizzles of olive oil, sprinkles of lemon zest and a good pinch of pepper | Place 2 whole wheat crackers in each container and eat one a day as a super healthy snack