Creamy chickpeas blended with rosemary, parsley, and fresh basil. I love hummus and this one is one of my favorites!
Yield: 2 cups of hummus
For the Hummus:
1 can chickpeas, drained and rinsed
1/2 cup fresh parsley
1/2 cup fresh basil leaves
1/2 tsp. rosemary
1/2 a lemon, juiced
salt, to taste
For the hummus: Wash and pat dry the parsley and basil. Strip all the leaves.
In a food processor combine the chickpeas, basil, parsley, rosemary, lemon juice, and salt. While mixing slowly add in the olive oil until you reach a smooth consistency.
Serve with pita bread, and raw cut vegetables and enjoy!
Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!