Fusion Hummus

SUBMITTED BY: Hannah PHOTO BY: fiji chefmom

"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?"

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PREP TIME	15 Min
READY IN	15 Min
Original recipe yield 4 1/2 cups

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

Strip rosemary leaves from stems, discard stems, and place leaves in the bowl of a food processor. Add garlic and pulse until finely chopped. Pour in the garbanzo beans; process until evenly blended.
With food processor running, slowly pour in the olive oil, scraping sides of the bowl as necessary. Pour in balsamic vinegar and process until evenly blended. Taste, and add more vinegar, 1 tablespoon at a time, as desired. Pour in the water and process to make a spreadable consistency. Add more water, 1 tablespoon at a time, if necessary. Season with salt and pepper to taste. Chill before serving.

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REVIEWS

Reviewed on Jul. 27, 2007 by fiji chefmom

Nice change to hummus-a fusion twist! I added crumbled feta cheese to this as well, which made... MORE

Reviewed on Aug. 5, 2007 by L B B

Ok - nice twist to regular hummus. I also added feta cheese. I only added the amount of... MORE

Reviewed on May 24, 2008 by Kirsten Mia

I didn't happen to have fresh sprigs of rosemary so I didn't add it and by the time I added... MORE

Reviewed on Apr. 2, 2008 by Tartine76

Not bad. Good way to jazz up a classic. I used the full amt of balsamic vinegar and it came... MORE

Reviewed on Mar. 29, 2008 by amysue

Interesting variation of regular hummus! I used the following modifications: half as much... MORE

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Recipe Submitter:

Hannah

	Cooking Level: Expert Home Town: Canandaigua, New York, USA Living In: Conesus, New York, USA
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