Crispy Rosemary Hummus
Crispy Rosemary Hummus, a healthy herb-infused dip with tons of flavor!
Well I don’t know about you, but I’m still going strong on my 2017 resolution to eat clean.
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
Crispy Rosemary Hummus
Ingredients
- 2 cans garbanzo beans (15-ounce cans), drained
- 1/3 cup plain Greek yogurt
- 2 1/2 tablespoons olive oil
- 3-4 sprigs fresh rosemary
- 1 teaspoon lemon juice
- 1 clove garlic large
- 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 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.
I’m a huge hummus girl…so this recipe sounds PERFECT. We have rosemary in our garden out back, but I’ve never thought of adding it to hummus. Flash frying it is a great way to release the flavor too! Thank you so much for sharing with me today. I hope you are having a happy day!
This rosemary infused hummus sounds great! I also like the addition of the Greek yogurt.
I’m with you, we usually eat pretty healthy most of the time, especially in Jan.
I adore hummus! Great idea using infused rosemary oil! I’ll try this next time I make hummus!
Great idea to use rosemary this way. I’ve never thought to add it to hummus. Looks great!
I am sure that rosemary lends a wonderful flavor to the hummus. Makes me want to go out to my garden and pick some, just so I can make hummus!
never tried rosemary with hummus- Looks super delicious!
I like this recipe. I make hummus a lot, but never thought of using NF Greek yogurt instead of Tahini. Besides being non-fat, the yogurt is also cheaper.
I love this idea to use yogurt instead of tahini. I agree that tahini, thought delicious, is really fattening. What a nice lightened up version, thanks for sharing!
This looks yum! LOVE the addition of crispy rosemary. What can I say? I’ll by trying that one, thanks!
I made hummus nearly every week…the thought of adding rosemary is genius! I bet the flavor combination is incredible!!!
This post has made me realize it has been WAY too long since I’ve had hummus! Looks delicious..loved the addition of rosemary n greek yogurt!!
This is my first visit to your blog but I love the food you feature here. I’ll be back often :)
US Masala
I also like the addition of the Greek yogurt. I am sure it would also taste great with Thyme. Thanks, Sommer.
Rosemary in hummus?? Brilliant!! Two of my favorite things!! And interesting thought to add Greek yogurt!
wow, that’s a twist on hummus that I’ve never seen. as I love hummus, many thanks for this!
You’re so good staying on this healthy meal thing! I love the frying of rosemary too – gets the flavor to pop! Brilliant.
I really like the idea of rosemary hummus! :)
This looks delicious plus it is healthy. I would accompany it with baked pita bread.
Love the idea of flash frying the rosemary before incorporating the sprigs into the hummus! You really do have a special brand of kitchen genius Sommer :)