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!
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.
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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.
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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cookingwithkelly on 3.29.2011
thanks for the recipe! we loved it.
Dorothy of OR on 1.25.2011
Love Rosemary! This will be made very soon!
newchef on 1.25.2011
Piney? I love it! Can’t wait to try