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Italian Herb Hummus

Posted Sep 06 2011 10:25am

It has been a crazy month here for MOB. I’m sure I’m not the only one who was locked into weddings and weekend vacations on top of their usual routine. You all probably handle it better than I do. I, on the other hand, tend to turn into a ball of stress. During times of stress, it’s especially important to have a workout routine and solid (aka quick and easy) recipes to fall back on!

This past weekend I played hostess for a bridal shower and had a blast menu planning once I was done stressing (aka right before guests arrived). I wanted to keep the party food mostly healthy and mostly vegan, as we had at least one attending. The last thing any girl wants is to bloat before attending or being in a wedding. So, the vegan factor, with the exception of cheese, kept things pretty tame. I’ll be sharing some of my favorite party recipes with you this week!

Up first is hummus! Now many of you may have tried your hand at hummus including tahini and loads of oil, but I keep mine simple and herb-heavy. It’s a great way to keep the calories down and maximize the awesomeness that are garbanzo beans. Am I the only one so excited by this legume?!

Italian Herb Hummus


  • 2 cans garbanzo beans, rinsed
  • 1/4 cup vegetable broth (or water)
  • 2 Tbs. olive oil
  • 1/2 lemon, squeezed for juice
  • 2 cloves fresh garlic
  • 1/2 Tbs. dried rosemary
  • 1/2 Tbs. italian herb blend
  • pinch of sea salt
  • fresh ground pepper


In a food processor or blender, place all ingredients except salt and pepper. Blend for 5 minutes, scraping down the sides of the container every 30 seconds or so. Taste the hummus, add in salt and pepper. Blend again and taste to make sure flavor is balanced.

Serve warm or cold. You can make this up to 3 days in advance. Store in an airtight container for up to 5 days.

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