Crispy Rosemary Hummus

1. 1

   Place the oil in a small skillet over high heat.

2. 2

   Once smoking, flash-fry the rosemary sprigs for 30 seconds per side. Remove and place on a paper towel, reserving the oil.

3. 3

   Place the garbanzo beans in the food processor with the yogurt, rosemary-infused oil, lemon juice, garlic, salt and pepper.

4. 4

   Puree to desired consistency.

5. 5

   Pull the crispy rosemary leaves off the stems and place them in the food processor. Pulse until the rosemary has worked through the hummus.

* Per serving · 4 servings · Values may vary.

No additional tips available.