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
Blend all ingredients in food processor until smooth.
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.