Rosemary Lemon Hummus

Submitted by Mandi Felici, Virginia.

Enjoy this tasty dip with veggies, pita chips, or over toast.


1 can organic chickpeas (½ liquid drained)

2 garlic cloves, peeled

2 tablespoons organic cold pressed olive oil

2 tablespoons Tahini

Juice of ½ lemon

2 drops Lemon oil

1 drop Rosemary oil

1 teaspoon sea salt


  1. Blend all ingredients in food processor until smooth.

  2. Chill in refrigerator 30 minutes and serve with sliced cucumbers, carrots, cherry tomatoes, and crackers.

Tips: Add more olive oil or water to achieve desired consistency.