After I made my first batch of infused salts, a friend asked me for genius ideas as to how she could use them. Though there are a bunch of fun ways to get savory with salt both as a food and as a DIY beauty product (more on that front soon!), this hummus perfectly showcases the herby fullness of rosemary and citron’s sunny tang..
It’s a mild hummus (no tahini involved), brightened by yogurt, fresh lemon juice, and gently sautéed garlic with the olive oil it was cooked in. Though I chose chickpeas, you could make this dip with any white bean you have on hand.
This blend is exceptional with soft, mild cheeses like chèvre, and with avocado on baguette, toast, or bagel. I like dipping small radishes in it, and topping with an extra hit of citron zest. It would also be delicious with roasted potatoes.
Best part? It takes 5 minutes to make if you’ve got pre-cooked chickpeas, and lasts throughout the week for perfect lunch- and snack-times.
Ingredients
- 2 Tbsp . olive oil
- 1 clove small garlic minced
- 1 3/4 cups cooked chickpeas
- 1 Tbsp . fresh lemon juice
- 2 Tbsp . plain yogurt
- ½ tsp . Buddha’s Hand Citron Rosemary Salt or ½ tsp. sea salt + 3 pinches lemon zest + 3-5 fresh rosemary leaves
Instructions
- Place olive oil in a small frying pan over low heat and add in minced garlic. Stir until its fragrance has a gentle warmth and the garlic is just beginning to turn a bit golden. Remove from heat.
- Place all remaining ingredients in a food processor or blender, and pour in the olive oil and garlic. Blend on low for about 20 seconds, then turn the power off and stir.
