Tomato Rosemary Hummus Recipes

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

BAKED TOMATOES WITH ROSEMARY AND GARLIC

Baked Tomatoes With Rosemary and Garlic image

Provided by Pierre Franey

Categories dinner, easy, lunch, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 plum tomatoes, about 1 pound
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 garlic cloves, each peeled and cut into 8 slivers
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
2 tablespoons chopped parsley

Steps:

Preheat the oven to 450 degrees
Cut the tomatoes in half lengthwise.
Place the tomatoes flat side down in a baking dish. Sprinkle with salt and pepper and brush them with the oil. With the tip of a pointed knife, make 2 small slits in each tomato half and place a sliver of garlic in each. Sprinkle the tomatoes with rosemary and bake 5 to 6 minutes. Remove the garlic, if desired, and serve sprinkled with parsley.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 289 milligrams, Sugar 3 grams

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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 olive 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.

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