Rosemary Lemon Hummus

Here’s a break from the sweets (I actually don’t even really like sweets, but they’ve been coming out of the woodworks of late). This dip is wonderfully easy, and made raw kohlrabi tolerable.

1 can garbanzo beans

3-4 sprigs fresh rosemary (BTW, if you live in CA don’t buy rosemary at the store, as it grows literally on almost every street corner)

1 small lemon (w/rind), or 1/2 large lemon

2-3 tbsp.  olive oil

2 cloves garlic

Drain the garbanzo beans. Slice the lemon and garlic (unless your food processor is fancier than mine), and place all ingredients in a food processor. Process until smooth. Add salt and pepper to taste.

This made great pita sandwiches made with the flat bread (not naan) they sell at Trader Joes.