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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 2 |
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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! Ingredients:
2 (15 ounce) cans garbanzo beans, drained |
1/3 cup plain greek yogurt |
2 1/2 tablespoons olive oil |
3 -4 sprigs fresh rosemary |
1 teaspoon lemon juice |
1 large garlic clove |
1 teaspoon salt |
pepper |
Directions:
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 1/2 cups.
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