Crispy Rosemary Hummus Recipes

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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

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

ROASTED RED PEPPER AND ROSEMARY HUMMUS



Roasted Red Pepper and Rosemary Hummus image

This recipe has its roots from the Moosewood cookbook (1st generation) but it has been revised and added to so much it barely resembles the original. This recipe receives rants and raves from everyone who tries it, hummus lovers and new initiates alike. Full of flavor, rich in taste and a carefully crafted roller coaster of spices, this is probably one of the best versions of the popular hummus recipe you will ever try!

Provided by Chris Hoekstra

Categories     Spreads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 15

2 (15 ounce) cans chickpeas, rinsed
1 large red pepper
1 garlic clove, finely diced
1 cup Italian parsley (large flat leaves)
2 medium green onions, finely chopped
1 tablespoon fresh rosemary, finely chopped
6 tablespoons tahini
3 whole lemons, juiced
1/2-1 teaspoon salt
1/2-1 teaspoon black pepper
1 tablespoon tamari or 1 tablespoon soy sauce, to taste
2 teaspoons cumin, to taste
1/2 cup olive oil
1 dash cayenne pepper, to taste
Hungarian paprika

Steps:

  • Rinse chick peas and place in saucepan with water to cover.
  • Bring to boil and simmer for 30-60 minutes to further soften, adding more water when necessary (This step really makes a big difference: Without cooking, you get more of a gritty store bought consistency; WITH cooking, you get a true authentic creamy consistency).
  • Drain in strainer and set aside.
  • Slice red pepper in half and take out seeds.
  • Roast halves under broiler or on grill until skin is blackened (approximately 3-5 minutes).
  • Place red pepper, garlic, parsley, onions, and rosemary in food processor and mince very finely.
  • Add chick peas, tahini, lemon juice, salt, cumin, olive oil, and tamari or soy sauce to food processor and mix to form a thick paste, blending for about 10 minutes total with all the taste testing and tweaking of taste (To thin consistency if desired, add more lemon juice, olive oil, or lemon juice/water combination).
  • Season with cayenne pepper to desired spiciness.
  • Transfer to lidded container and store in refrigerator for 12-24 hours to age.
  • To serve, spread to ½ inch thickness on plate, drizzle with olive oil, sprinkle with Hungarian paprika and cumin for color and to taste.
  • Serve with sliced, toasted pita, sliced baguette, or vegetables.

TOMATO ROSEMARY HUMMUS



Tomato Rosemary Hummus image

Crispy pita chips are the perfect accompaniment to a creamy hummus infused with the appealing tastes of tomato and rosemary.

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 3 cups.

Number Of Ingredients 9

1 medium onion, chopped
3 tablespoons olive oil
4 garlic cloves, minced
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 can (6 ounces) tomato paste
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
Baked pita chips

Steps:

  • In a large skillet, saute onion in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 20-30 minutes or until light golden brown. Add garlic; cook 2 minutes longer., Cool slightly. Transfer onion mixture to a food processor. Add the beans, tomato paste, rosemary, salt and pepper; cover and process until smooth. Serve with chips.

Nutrition Facts : Calories 115 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 199mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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