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,