On Friday I teased you with the concept of a hummus infused with applesauce, garlic, and rosemary.Based on blog and Instagram reactons, perhaps it isn’t as freakishy weird as I thought.I even served it on Trader Joe’s mini pitas, with homegrown sprouts and/or cucumbers, at our faculty holiday party.*
*Letting my foodie freak flag fly in public.^
Maybe instead of strange but good….it’s just good.
And any recipe where the deliciousness factor forms an exponential relationship with the preparation time* is a great idea if you ask me.
[Bonus points awarded for also allowing you to use up some of the ever present applesauce lurking in the back of your fridge before it starts to turn into hard cider-sauce.*]
Apple Rosemary Hummus
- 1 14.5-oz can no-salt-added garbanzo beans
- 3 Tbsp. unsweetened applesauce
- 1 Tbsp. tahini
- 1 1/2 tsp. minced garlic
- 2 Tbsp. dried rosemary
- 1 1/2 tsp. dried thyme leaves
- 1 tsp. ground mustard
- 1/2 tsp. salt
Empty can of garbanzos into a food processor bowl. [If you cannot find no-salt-added beans, rinse and drain first, then add water to reach desired consistency.] Add remaining ingredients. Process until smooth.
It also tastes great with the Wheat Thins you may or may not have smuggled home from the aforementioned staff holiday party.
But, wait…what DOESN’T taste great with Wheat Thins?