Crispy Rosemary Hummus Recipes

CREAMY HUMMUS

Creamy Hummus image

Provided by Food Network

Time 15m

Yield 8 servings (makes about 4 cups)

Number Of Ingredients 8

Ingredients

Two 15-ounce cans chickpeas
1/2 cup lemon juice
1/2 cup tahini
4 cloves garlic
Kosher salt
1/2 cup olive oil, plus more for serving
Sweet or hot paprika, for dusting
For serving: pita chips and cut vegetables

Steps:

Drain the chickpeas, reserving the can liquid and then rinse. Set aside a few whole chickpeas for garnish.
Put the lemon juice, tahini, garlic and 2 teaspoons salt in the bowl of a food processor. Process, scraping down the sides of the bowl about halfway through, until thick and very smooth, 1 to 2 minutes. Add the chickpeas in 2 additions, processing until smooth after each addition. With the food processor running, slowly pour in the oil until the mixture is creamy. If the hummus is too thick, adjust the consistency by adding the reserved can liquid a few tablespoons at a time. Season with more salt if desired.
Spread out the hummus in a shallow serving bowl and drizzle with olive oil. Dust with paprika and garnish with the reserved chickpeas. Serve with pita chips and vegetables for dipping.

CRISPY ROSEMARY HUMMUS

Crispy Rosemary Hummus image

Crispy Rosemary Hummus is a true favorite! Flash-frying fresh rosemary sprigs in olive oil is a multi-purpose venture. First it crisps-up the tough rubbery rosemary leaves, also mellowing out the overpowering flavor. Second the rosemary perfumes the oil. So when you add the rosemary-infused oil and the crispy leaves to the hummus you get a mild, but well-rounded piny flavor. Plus it takes less than 5 minutes to make!

Provided by spicyperspective

Categories Spreads

Time 6m

Yield 2 1/2 cups

Number Of Ingredients 8

Ingredients

2 (15 ounce) cans garbanzo beans, drained
1/3 cup plain Greek yogurt
2 1/2 tablespoons olive oil
3 -4 sprigs fresh rosemary
1 teaspoon lemon juice
1 large garlic clove
1 teaspoon salt
pepper

Steps:

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.

Nutrition Facts : Calories 526.8, Fat 17.4, SaturatedFat 2.3, Sodium 1948, Carbohydrate 77.5, Fiber 15, Sugar 0.1, Protein 16.9

BUTTER BEAN AND ROSEMARY HUMMUS

Butter Bean and Rosemary Hummus image

Butter beans tend to be wetter than the usual garbanzo beans / chickpeas used in regular hummus, so add the oil gradually and add just enough to give a nice creamy texture. Cooking time is chilling time.

Provided by English_Rose

Categories < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (1 lb) can butter beans, drained, rinsed and dried on kitchen paper
1 sprig rosemary, leaves only, finely chopped
1 small garlic clove, minced
2 tablespoons lemon juice
7 -8 tablespoons olive oil
salt and pepper

Steps:

Tip all the ingredients except the oil into a food processor and whizz until smooth.
With the machine still running, gradually add the oil until the consistency is nice and creamy. Season to taste.
Spoon the mixture into a serving bowl and chill for at least 1 hour.
Remove the hummus from the fridge a little while before serving to bring back to room temperture.

Nutrition Facts : Calories 292.4, Fat 24, SaturatedFat 3.3, Sodium 286.7, Carbohydrate 16, Fiber 4.1, Sugar 0.2, Protein 4.7

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