Rosemary Lemon Hummus

I am not a great sit-down-and-eat-a-meal kind of girl, especially during the day. I love a good solid protein rich dinner but my daytime eating is much more like grazing.

I love grabbing a few things I can eat in the car as I travel around to all my assisted living centers to teach yoga. I usually have nuts, grapes and a container of this hummus because it is so easy and so tasty. I usually eat it with veggies or crunchy crackers.

So easy!


1 can organic chickpeas (½ liquid drained)

2 garlic cloves, peeled

2 tablespoons organic cold pressed olive oil

Juice of ½ lemon

2 drops lemon essential oil

1 drop rosemary essential 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.

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