Sorry I have been so absent, but now I am back!
It is finally here in Tennessee…summer. We waited patiently through a freezing winter, and now we are hotter than hot! I have been trying to keep cool with lots of water and some cooling snacks. Plain ole watermelon is on the top of my list, but sometimes you need something different. I won’t go into my fiber spiel again, but hummus is loaded with it. It is also a great source of protein. It has olive oil to help provide those healthy fats. Eating the dip with fresh vegetables also helps cool you down by upping your water intake. I use great northern beans in hummus because it helps make it a little more creamy if you are using the blender, but you can use garbanzo beans as well.
You have also probably heard about using essential oils for health by now, but I love them. In this recipe you can use oils or herbs. I like using the oils because you get a little extra bonus from the oils. Lemon oil can help with mood and is cleansing for the body. Rosemary oil is an antioxidant, anti-inflammatory, and antibacterial.
Rosemary Lemon Hummus
1 can organic, no added salt great northern beans (drain ½ the juice)
2 cloves garlic, peeled and roughly chopped
3 TBSP extra virgin olive oil
2 TBSP Tahini
Juice of half a lemon
2 drops doTERRA lemon essential oil
2 drops doTERRA rosemary essential oil (or 2 TBSP chopped fresh rosemary)
1 tsp salt
Place all ingredients in the food processor or blender and process until smooth. Chill in the refrigerator for 30 minutes at least prior to serving. Serve is sliced veggies or pita chips.
If you are interested in purchasing some oils, they are available at mydoterra.com/marywalkerhall. Be aware that not all essential oils are safe to ingest. Look for certified pure therapeutic grade (CPTG).
Recipe adapted from doTERRA living magazine, Spring 2014.