Cannelini and Rosemary Hummus and Blue Cheese Spread
  • For the Rosemary Hummus:
  • 14 ounce can cannellini beans, drained and rinsed
  • Juice of one medium lemon
  • 1 crushed garlic clove
  • ⅓ cup plain yogurt
  • Handful of fresh rosemary leaves
  • Salt and pepper to taste
  • For the Blue Cheese Spread:
  • 2 hard-boiled organic eggs, yolks separated from the whites
  • 2 cups blue cheese of choice
  • 4 Tablespoons unsalted butter, softened
  • 2 Tablespoons lightly toasted pine nuts
  • Thin slices of toasted baguette
  1. For the Hummus:
  2. Place all hummus ingredients in a food processor and blend until smooth. Serve with raw fresh veggies like carrot sticks, celery, cucumber, peppers, or your favorites.
  3. For the Blue Cheese Spread:
  4. Chop the egg yolks and stir into the blue cheese and butter until well blended. Chop the egg whites and stir into the cheese mixture along with the pine nuts. Spread over slices of toasted baguette.
Recipe by The Culinary Cellar at