We’re finishing up Lemon Week with a healthy and delicious recipe for Lemon-Rosemary Hummus. I learned to make hummus many years ago from a Greek chef who happened to run the refreshment kiosk at our local swim club one summer. Instead of the usual hot dogs and chips he served us fantastic grilled chicken pitas with fresh hummus and tomatoes. The aromas that wafted from his humble little kitchen were amazing. We became friends and he taught me how to make his wonderful hummus. If you have a food processor, it is a breeze to make and tastes infinitely better than store bought hummus.
I’ve added fresh rosemary and smoked paprika to his original recipe. If you have never used smoked paprika, you will want to add this wonderful seasoning to your spice arsenal! It adds a subtle “wood-fired” essence to your recipes as if you had one of those fancy ovens that you see in nicer pizzerrias. The fresh rosemary adds a unique flavor to the hummus and marries beautifully with the lemon.
Crudites and crostinis are just fancy names for raw veggies and crispy little oven-toasted bread slices. Hummus, while having tons of flavor, is low in fat and calories so go ahead and make a batch for snacking this weekend. Just save a bit for the delicious Mediterranean Grilled Chicken Pita recipe that I will be sharing on Monday. Have a great weekend!
Lemon-Rosemary Hummus with Crudites and Crostini