Crispy Rosemary Hummus, a healthy herb-infused dip with tons of flavor!
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 I can reach my goal this month is to plan ahead. I’ve been making low 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 result… Tahini who?
I’ve made this Crispy Rosemary Hummus recipe 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!
More Healthy Hummus Recipes
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