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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)
You will need...
Grater | Blender
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
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