Crispy Rosemary Hummus
Well I don’t know about you, but I’m still on a health kick. Every January I determine to eat “clean” through the entire month in order to RIGHT the bodily wrongs I achieved over the holidays! This is an old standing tradition for the hubs and I. One month of yule log and bonbons without care or concern, then one month of purging “white foods” out of our systems. Around the first week of February we slowly sashe back into a still healthy, but less religious, way of eating…before Valentine chocolates arrive!
For me snacks are the trickiest part of eating light. It’s so easy to grab pre-packaged crap at a coffee bar, or load up on glorious cheese and crackers. The only way for me to reach my goal this month is to plan ahead. I’ve been making slow carb meals to take on-the-go, and preparing better snack options.
Hummus is one of my favorite solutions! It’s rich, filling, flavorful, and easy to pack with cut veggies. Several years ago I realized you could make hummus even lighter (without giving up flavor) by substituting plain greek yogurt for the tahini. Tahini is a wonderful sesame paste that lends a nutty essence and creamy texture to hummus, BUT it’s loaded with fat. Most store-bought brands of hummus add both tahini and olive oil. I decided to add greek yogurt for a smooth texture and (less) herb-infused olive oil for flavor. The results~ TAHINI WHO?
I’ve made this hummus in numerous variations, but this is a 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 olive oil. So when you add the rosemary-infused olive oil and the crispy leaves to the hummus you get a mild, but well-rounded piney flavor. Plus it takes less than 5 minutes to make!
Crispy Rosemary Hummus is a great snack when guests drop by. I try to keep garbanzo beans stocked for just such occasions!
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 olive oil, lemon juice, garlic, salt and pepper. Puree to your 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 ½ cups.
Yield: 2 1/2 cups
Prep Time: 5 minutes
Cook Time: 1 minute
Crispy Rosemary Hummus
2-15 oz. cans garbanzo beans, drained
1/3 cup plain greek yogurt
2 ½ Tb. olive oil
3-4 sprigs of fresh rosemary
1 tsp, lemon juice
1 large garlic clove
1 tsp. salt
Pepper to taste
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 olive 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.
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