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.
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Sounds amazing! I’ve been wanting to make hummus and I just happen to have a lot of rosemary growing that I need to use up!
Love the new look of your site, very nice! I’ll have to try making hummus with yogurt instead of Tahini, sounds like a really good idea.
What a wonderful blog this is…love the hummus and the photos:)
Today I had guest blog post with lovely gluten free recipe…check it out, Thank You
http://cajunchefryan.rymocs.com/blog2/baking/guest-blog-post-irena-wandering-spoon/
I’ve never been motivated to make my own hummus until now! I will be making this for sure!! Thanks!
I found you on foodbuzz :)
Hey Sommer, this lighter style hummus looks wonderful. We made hummus the other day and forgot to put any oil in it, and it actually turned out wonderfully. I loved it, so I know that omitting a fat can still allow for a wonderful bean dip;-) Mer believes yer (smile)! Yum…
Lovely recipe!
Are garbanzo beans the same as chick peas? It looks like chick peas from your photos….
Wow! Love the healthy Hummus with yogurt and rosemary, flavorful recipe.
What a nice variation to add rosemary to the hummus. Infusing the oil that way must really bring out all the flavors. I bet this would also be nice as a white bean hummus since rosemary and white beans go well together too.
I love hummus and your version sounds healthy and delicious. Love the addition of both Greek yogurt and rosemary.
Thanks for sharing Sommer, Hope you’ll have a wonderful Friday.
p.s. sent you a foodbuzz friend request, hope you’ll accept it. thanks
Hi First time on your blog – The hummus looks SOOO good! I am a huge fan of Rosemary herb and cook a lot with it- I will have to add this recipe to my repertoire of rosemary dishes – Awesome site!
hi Sommer
I love hummus and your version does sound delicious! Yogurt instead of tahinni is a nice idea, and flashing the rosemary made all the difference really getting the flavors out.
Gorgeous images as usual, I do love coming to your blog!
Cheers
Dennis
the yoghurt in the hummus definitely has me intrigued
You have me sold with the description of the fried crispy rosemary. I love hummus. Never really knew that tahini was loaded with fat. Nice sub with the Greek yogurt!
I love the smell of fresh rosemary flash frying. What a great idea to make hummus with the rosemary. This is healthy and oh so good;)
Great photos and love the use of rosemary in the recipe. Just WOW!