Rosemary & Navy Bean Hummus

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 tsp. lemon juice
1/4 cup (4 Tbsp.) olive oil
2 tsp. fine chopped rosemary
Salt & pepper to taste

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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.

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NOTES

To reduce sodium content to 220mg - 230mg per serving, drain and rinse the beans and do not add additional salt to the recipe.
To reduce calories to 150 per serving, substitute 2 Tbsps. olive oil for 2 Tbsps. aqua fava (the liquid in the can of beans).
This recipe is naturally gluten-free, vegetarian and vegan friendly.

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NUTRITION INFORMATION

SERVING SIZE: 1/4 recipe

CALORIES: 210

FAT: 14g

SATURATED FAT: 2g

CARBOHYDRATES: 18g

SUGAR: 1g

SODIUM: 365mg

FIBER: 5g

PROTEIN: 6g

APPETIZERS/SNACKS

BREAKFAST

ENTRÉE

DESSERT

PASTA

SOUP

SALAD

SIDE

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