Crispy Rosemary Hummus

Ingredients

15 oz. cans garbanzo beans, drained
2 tablespoons olive oil
1 teaspoon lemon juice
1 teaspoon salt
Pepper to taste

Preparation

1
Place the oil in a small skillet over high heat.
2
Once smoking, flash-fry the rosemary sprigs for 30 seconds per side. Remove and place on a paper towel, reserving the oil.
3
Place the garbanzo beans in the food processor with the yogurt, rosemary-infused oil, lemon juice, garlic, salt and pepper.
4
Puree to desired consistency.
5
Pull the crispy rosemary leaves off the stems and place them in the food processor. Pulse until the rosemary has worked through the hummus.
6
Makes 2 ½ cups.

 



About

Crispy Rosemary Hummus is a true favorite! Flash-frying fresh rosemary sprigs in olive oil is a multi-purpose venture. First it crisps-up the tough rubbery rosemary leaves, also mellowing out the overpowering flavor. Second the rosemary perfumes the oil. So when you add the rosemary-infused oil and the crispy leaves to the hummus you get a mild, but well-rounded piny flavor. Plus it takes less than 5 minutes to make!

Yield:

2 cups

Added:

Monday, January 24, 2011 - 9:10am

Creator:

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