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.
yum! the photos are truly beautiful! i cant wait to try this dip.. maybe for superbowl weekend to keep everyone healthy! :)
I have an ongoing romance with Greek yogurt. I just got a yogurt machine for Christmas and I have to figure it all out but I think it is a great substitue for adding richness without much fat. I am still trying to get the boys to eat hummus as a snack but not much luck there yet.
Hy,
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Tasty appetite
I love the addition of rosemary, because it is one of my favorite herbs. The yogurt is the best idea, because it has become my important kitchen ingredient. It does make perfect sense to make hummus with it. It’s a perfect idea.
Yummy! I have never tried a rosemary hummus before. Considering how much I love hummus, I will definitely have to give this recipe a try! :)
Just made this and writing as I am eating. Delicious!!
I’m so glad you like it!
Oh no, my Rosemary plants just froze, I left them out on the deck. I’ll have to buy Rosemary at the store in order to try this hummus but I already know I will love it!
i have to say that i really love how new site makeover… it’s looks beautiful:) this dish sounds very yummy i love the that you added rosemary in here.. thanks for sharing this.
Oh my Gorgeous! I’m pretty sure I could dive into that hummus and take a bath! And how do you keep your food processor so clean?
This is genius! I love hummus but always feel like I’m adding a quart of olive oil. Subbing in water dilutes the flavor. Greek yogurt? Must try!!
Love this! It looks so delicious :)
The hummus looks wonderfully delicious and I love the rosemary here, excellent flavors!
I love the idea of Greek yogurt in hummus! I love a good creamy hummus and sometimes add a bit of water to get that texture. This is the perfect solution.
Gorgeous recipe. I always have the problem of the garlics smell with humus and you totally solved it with the great aroma and taste of rosemary. Thanks for sharing.
Light and healthy! What I love about this hummus recipe is that you used fresh rosemary infused oil to blend the chickpeas. Marvelous!
I just bought garbanzo beans to make hummus. I will definitely use this recipe to make it now. I have all the ingredients. Thanks for the great recipe!
lovely clicks i must say and the recipe is swell !
I just made your hummus. IT CHANGED MY LIFE. As I just told my friend, I want to eat it forever. It’s light and creamy and the rosemary just takes it to a new level of flavour, ngh.
That is the BEST compliment I’ve received in a long time, Belinda! Thanks for making my day!