I’ll be honest, hummus and I have a checkered past.
For years, I didn’t like hummus. I’d hear rumors of the wonders of hummus from all of my friends, but then when I’d have it, I’d often be underwhelmed. It’s not that I hated it…it just didn’t seem to have much of a taste at all.
Bland, bland, and more bland.
But every now and then, I’d be blown away by hummus and its delicious flavor. I then started to recognize the trend: time after time, it was the homemade hummus that stole my heart.
I knew what I had to do. It was time for the experimental chef’s hat to come out. Since then, I’ve dappled with several hummus creations, but this is definitely one of my favorites.
Why? Well, the fresh rosemary, of course. 🙂
Now, most of you already know that rosemary has a room all to itself in my heart. So, as I’ve been known to do…I figured why not let the hummus and rosemary forces combine and see what happens?!
A party in your mouth. That’s what happens. 😉
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| Just look at those beautiful specks of savory goodness! |
Rosemary-infused Hummus
Ingredients:
- 3 T extra virgin olive oil
- 3 full sprigs fresh rosemary
- 15 oz. can chickpeas, rinsed and drained
- 1/2 cup nonfat Greek plain yogurt
- 1-2 cloves garlic, peeled
- 1 tsp lemon juice, or white wine vinegar
- Sea Salt (according to taste)
Place your olive oil in a pan over high heat. Flash fry the rosemary sprigs in the pan for about 30 seconds on each side. Remove the pan from the heat. Remove the rosemary and place the sprigs on a paper towel.
Combine the rosemary infused oil, chickpeas, yogurt, garlic, and lemon juice (or vinegar) in a food processor (this one is perfect for our family of two; I absolutely LOVE it) and sprinkle the mixture with sea salt. Process until smooth.
Remove the rosemary leaves from the stems. Add the leaves to the mixture and process until the rosemary is well blended.
Nom it up however you choose: on a pita, with corn chips, with veggies — you name it! I’ve even used it as the “sauce” on a pita pizza topped with veggies and feta cheese and then toasted…nom nom nom!!
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I made this and added about a tablespoon of crushed red pepper, and it was to die for! 🙂
Yay! I’m so glad you loved it. I love using crushed red pepper, so I will definitely have to try that the next time I make it!! 🙂
This is a hummus without tahini, good for the people who don’t like the sometimes bitterness of tahini, or who are allergic to sesame. Great job! This recipe is proof that hummus can be made with whatever you have on hand. I love that you gave the option to use white wine vinegar for the acid. I don’t always have a fresh lemon on hand and I really hate using bottled lemon juice. Thank You.
You’re very welcome! I’m so glad you like it! I love to experiment with different ingredients, so I often just grab what I have on hand in my pantry and go with it. 🙂 If you are in need of other hummus recipes that don’t use tahini, be sure to check out the recipe index for a few more!