A protein-packed healthy alternative to store-bought veggie dips, sandwich spreads or a cracker accompaniment.
Fried Rosemary & Greek Yogurt Hummus
- 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.