Crispy Rosemary Hummus

• garbanzo beans15 oz
• greek yogurt1 cup
• olive oil2 tablespoons
• rosemary4 sprigs
• lemon juice1 teaspoon
• garlic clove1 large
• salt1 teaspoon
• bell pepper8 servings

Instructions

1. 1

   Place the oil in a small skillet over high heat.

2. 2

   Once smoking, flash-fry the rosemary sprigs for 30 seconds per side.

3. 3

   Remove and place on a paper towel, reserving the oil.

4. 4

   Place the garbanzo beans in the food processor with the yogurt, rosemary-infused oil, lemon juice, garlic, salt and pepper.

5. 5

   Puree to desired consistency.

6. 6

   Pull the crispy rosemary leaves off the stems and place them in the food processor.

7. 7

   Pulse until the rosemary has worked through the hummus.

8. 8

   Makes 2 cups.