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HUMMUS, BEAN & ROSEMARY HUMUS

Serves 8

Ingredients

• 2 10-ounce cans cannelloni beans, drained
• 2 teaspoons garlic powder
• 4 tablespoons olive oil
• 2 tablespoons rosemary, chopped fine
• 1 cup water
• 1 lemon, juiced

 
Directions

Boil all ingredients together for 5 minutes.

Allow to cool, then puree in a food processor mixture until smooth.


Recipe from Chef George Kyrtatas at www.littlegreekchef.com
 

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