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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!

Ingredients
Method

Ingredients

  • 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)

Method

  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