Ingredients

• 2-15 ounce cans garbanzo beans, drained
• 1/3 cup plain greek yogurt
• 2 1/2 Tablespoons olive oil
• 3-4 sprigs of fresh rosemary
• 1 teaspoon lemon juice
• 1 large garlic clove
• 1 teaspoon salt
• Pepper to taste

Preparation

1. 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.
2. Place the garbanzo beans in the food processor with the yogurt, rosemary-infused oil, lemon juice, garlic, salt and pepper. Puree to desired consistency.
3. Pull the crispy rosemary leaves off the stems and place them in the food processor. Pulse until the rosemary has worked through the hummus.