After I made my first batch of infused salts, a friend asked me for genius ideas as to how she could use them. Though there are a bunch of fun ways to get savory with salt both as a food and as a DIY beauty product (more on that front soon!), this hummus perfectly showcases the herby fullness of rosemary and citron’s sunny tang.
It’s a mild dip (no tahini involved), brightened by yogurt, fresh lemon juice, and gently sautéed garlic with the olive oil it was cooked in. Best part? It takes 5 minutes to make if you’ve got pre-cooked chickpeas, and lasts throughout the week for perfect lunch- and snack-times.