Crispy Rosemary Hummus
By: Sommer
Published: Monday, January 24, 2011 - 9:10am

Ingredients




15 oz. cans garbanzo beans, drained
 cup plain greek yogurt
2 tablespoons olive oil
4 sprigs of fresh rosemary
1 teaspoon lemon juice
1 large garlic clove
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!