4 Serves
15 Mins
Heat the cooking oil in a small skillet over high heat until it begins to shimmer. Carefully add the rosemary sprigs and flash-fry for 30 seconds per side until crisp. Remove the rosemary and drain on paper towels, reserving the infused oil.
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Vitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
196 µg / 400 µgCalcium
46 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
209 mg / 1,250 mgPotassium
435 mg / 4,700 mgSodium
11 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
9 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
In a food processor, combine the chickpeas, yogurt, lemon juice, garlic, salt, and black pepper. Add the reserved rosemary-infused oil and process until the mixture reaches a smooth, creamy consistency.
Remove the crispy rosemary leaves from their stems and add them to the food processor. Pulse briefly until the rosemary is evenly incorporated into the hummus.
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