White Bean and Rosemary Hummus

This is a yummy change from traditional chickpea hummus and it came to mind when I was trying to think of recipes for my friend who’s on an elimination diet. I cooked my own beans, but canned beans work fine. Just watch the salt because canned beans can vary quite a bit in their salt content.

In case you are curious about the parsnip rounds you see in the top-left corner on the picture, here are the directions:

Slice the parsnips in 1/4 inch rounds (I used a mandolin) and pan-fry them on medium heat in about a tablespoon of coconut oil (or your oil of choice) until tender and slightly browned on both sides. Salt to taste. Pile a heaping teaspoon of hummus on a parsnip round and top it with carmelized onion and peppers (mine were leftover from fajitas) along with a single fried rosemary leaf. These are best warm.