“This is kind of a Mediterranean twist on hummus. It’s quick, cheap, and super tasty. It goes great on bread, crackers, and is good even stirred into grilled vegetables. Plus, garlic, balsamic vinegar, and rosemary… how could you go wrong?”
Ingredients:
- 2 sprigs
fresh rosemary - 1 clove
garlic, peeled - 2 (15.5 ounce) cans
garbanzo beans, drained - 1/4 cup
olive oil - 1/4 cup
balsamic vinegar - 1/4 cup
cold water - salt and pepper to taste
Directions:
- Isolate rosemary leaves from stems , filing dates , and place leaves in the bowl of a food processor. Add garlic and pulse until finely chopped . Pour in the chickpeas ; Process until evenly mixed.
- With food processor running , slowly pour in olive oil , scraping sides of bowl as needed. Pour in balsamic vinegar and process until evenly mixed. Try and add more vinegar , 1 tablespoon at a time , as needed. Casting to make you into the water and process to a spreadable consistency. Add more water , 1 tablespoon at a time if necessary. Season with salt and pepper. Chill before serving.
Fusion Hummus
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