Crispy Rosemary Hummus
You can never have too many middl eastern recipes, so give Crispy Rosemary Hummus a try.
- Servings: 8
- Total cooking time:
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
Instructions:
- Place the oil in a small skillet over high heat.
- Once smoking, flash-fry the rosemary sprigs for 30 seconds per side.
- Remove and place on a paper towel, reserving the oil.
- Place the garbanzo beans in the food processor with the yogurt, rosemary-infused oil, lemon juice, garlic, salt and pepper.
- Puree to desired consistency.
- Pull the crispy rosemary leaves off the stems and place them in the food processor. Pulse until the rosemary has worked through the hummus.
- Makes 2 cups.
