The Pioneer Woman Tasty Kitchen
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Crispy Rosemary Hummus

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

A diet-friendly snack that is full on flavor, yet low in carbs and fat! Crispy rosemary gives this creamy dip a wondrously piney flavor!

Ingredients

  • 2-½ Tablespoons Olive Oil
  • 4 whole Sprigs Rosemary
  • 30 ounces, weight Canned Garbanzo Beans, Drained
  • ⅓ cups Plain Greek Yogurt
  • 1 teaspoon Lemon Juice
  • 1 whole Garlic Clove
  • 1 teaspoon Salt
  • ¼ teaspoons Pepper

Preparation

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 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.

Makes 2 ½ cups.

3 Comments

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cookingwithkelly on 3.29.2011

thanks for the recipe! we loved it.

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Dorothy of OR on 1.25.2011

Love Rosemary! This will be made very soon!

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newchef on 1.25.2011

Piney? I love it! Can’t wait to try :)

2 Reviews

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cookingwithkelly on 3.29.2011

two of my favs – rosemary & hummus! super easy to make & tastes great. i added more garlic (+3 cloves), juice of 1 whole lemon, & more s&p. next time i’ll add more rosemary.

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mslaura022 on 3.1.2011

I have made this on a weekly basic since stumbling upon it. Easy prep with a food processor and simple ingredients. Great with broccoli or by the spoonful :)

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