Directions:
- 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 1/2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.74 Kcal (924 kJ) | ||
| Calories from fat | 165.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.4g | 28% | |
|---|---|---|---|
| Cholesterol | 1.95mg | 1% | |
| Sodium | 1246.97mg | 52% | |
| Potassium | 103.73mg | 2% | |
| Total Carbs | 8.88g | 3% | |
| Sugars | 1.26g | 5% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 6g | 12% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 61.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 238.53 Kcal (999 kJ) | ||
| Calories from fat | 178.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.89g | 28% | |
|---|---|---|---|
| Cholesterol | 2.11mg | 1% | |
| Sodium | 1347.48mg | 52% | |
| Potassium | 112.09mg | 2% | |
| Total Carbs | 9.6g | 3% | |
| Sugars | 1.36g | 5% | |
| Dietary Fiber | 0.13g | 0% | |
| Protein | 6.48g | 12% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 66.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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