Fried Rosemary & Greek Yogurt Hummus

by Chrissy

I’ve been on a mad hummus kick these days. I seems to be the perfect snack in the summer time!

A nice cool creamy snack served with bread, crackers or veggies just can’t be beat!

Seriously, if you have the tools (i.e. a can opener, food processor/blender, and hands) stop buying it and go make it. You can thank me later.


Follow these few simple steps:

Flash-fry the sprigs of rosemary for 45 seconds on each side. Reserve olive oil.


Combine the rest of the ingredients in the food processor, except for the rosemary leaves.

Then, once the desired consistency is reached (this can easily be adjusted by adding more water and or olive oil, if it is too thick or chunky), add the rosemary leaves.

Pulse 8-10 times and BOOM BABY, you have before you some pretty flavorful hummus.

I can assure you, that you will not find rosemary hummus in the stores. Such a delicacy.  This version of hummus doesn’t require tahini, so if you take after me and went to open the pantry and realized you fresh out of tahini, then this will work great!

Enjoy with your favorite edible dipping utensil.


Fried Rosemary & Greek Yogurt Hummus

Adapted from: A Spicy Perspective


1 can of garbanzo beans, drained

3 sprigs of rosemary

1/4 cup Greek yogurt

2 cloves of garlic, chopped

3 Tbsp olive oil

1-2 Tbsp water, depending on desired consistency

2 Tbsp Lemon juice

1 tsp lemon zest

Salt and pepper, to taste



Using a cast iron skillet, heat 2 Tbsp olive oil and place whole springs of fresh rosemary into the oil. Allow the rosemary to infuse the olive oil, while crisping up the leaves. Using tongs, turn the springs over after 45 seconds, and allow the other side to flash-fry for the same amount of time. Turn off the heat and remove rosemary from skillet, then place onto a paper towel to cool. Reserve olive oil for the hummus.

Add the garbonzo beans, yogurt, garlic, lemon juice, lemon zest, water (use less and add more if needed to make a creamier consistency), salt and pepper, and rosemary-infused olive oil. Blend in food processor for about 1-2 minutes, pulsing and scraping sides, if needed. Remove crispy rosemary leaves from the woody steam and add to the hummus mixture, pulse 8-10 times to incorporate into the hummus. Transfer into serving dish and garnish with sprigs of fresh rosemary.

From the Little Yellow Kitchen,






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15 Responses to “Fried Rosemary & Greek Yogurt Hummus”

  1. Frying rosemary…so creative! Gosh i bet your house smelled amazing after that!

  2. What a wonderful combination of flavours – this sounds wonderful!

  3. Chrissy

    Well, you rocked it!

  4. Chrissy

    Oh yea, it smelled like the holidays! I don’t know why rosemary reminds me of winter, but it does. :)

  5. Looks fabulous. I would never think to fry the rosemary and I bet it adds so much to it. Great job!

  6. I’m sold! Can’t wait to try this.

  7. Chrissy

    Awesome! I knew the Fried bit would hook someone!

  8. Fantastic! I LOVE homemade hummus…but I don’t care for the store bought kind. This is incredible!

  9. Mmmmm I adore hummus and happen to have a huge rosemary bush in my garden…. I’m in!

  10. Whoa I love the idea of fried rosemary!! And greek yogurt in hummus. Basically, I love everything about this :)

  11. Hmmm, that looks SO good!

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