Fusion Hummus Recipe - Allrecipes.com
Fusion Hummus Recipe
  • READY IN 15 mins

Fusion Hummus

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 1/2 cups Change Servings

Directions

  1. 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.
  2. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2009

I've made many different hummus recipies and was starting to get burnt out. Then Fusion Hummus came along! I love the difference with the balsamic vinegar. Have made it twice now and will definitely be making it more. Second time I cut the olive oil to 2 Tbs to save some calories. Also instead of the cold water, I used the reserved water from draining the garbanzo beans.

 
Most Helpful Critical Review
Apr 18, 2011

Meh. It was ok. The balsamic was a little overpowering both in smell and in taste, especially when eaten just on crackers. I think I will attempt it one more time and significantly reduce the vinegar. I will also try mixing it with some veggies or something to tone down the taste of the vinegar.

 

94 Ratings

May 24, 2008

I didn't happen to have fresh sprigs of rosemary so I didn't add it and by the time I added the other ingredients adding the water would have made it to thin so I omitted that also. The taste was awesome, the balsamic did wonderful things to it.... my neighbors 2 year old went nuts over it.

 
Jul 27, 2007

Nice change to hummus-a fusion twist! I added crumbled feta cheese to this as well, which made a fabulous add in. Thanks for the new idea for an already awesome dish. It's fun to try new things, and this is definitely a keeper.

 
Mar 29, 2008

Interesting variation of regular hummus! I used the following modifications: half as much vinegar, added 2 tablespoons lemon juice, and substituted a can of black beans for one can of the garbanzo beans.

 
May 14, 2009

from recipe author:): I've started adding two tablespoons brown sugar and more garlic to pump up the flavor and balance everything out. Like reviewers have said, modify the balsamic if you're not big fan of the acidity. I'm not so good with the measurements of my recipes :/ I just throw everything in my processor so you may need to play around with the amounts I've given. I often don't add all the water depending on the consistency of the garbanzos from the can. I usually add it little by little and stop when it gets where I want it. Also, it tends to thicken a bit in the fridge as it sits because the beans absorb a little more but you can always add a little water or olive oil after it sits for awhile.

 
Aug 05, 2007

Ok - nice twist to regular hummus. I also added feta cheese. I only added the amount of vinegar suggested, however I felt it was a bit too much, next time will use less.

 
Nov 02, 2008

Awesome! I used extra garlic and extra fresh rosemary from my garden, and I put a tad more Balsamic Vinegar. I took it to a baby shower and served it with pita chips, baby carrots, and sliced red bell pepper. Everyone loved it and several people asked me for the recipe!

 

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Nutrition

  • Calories
  • 157 kcal
  • 8%
  • Carbohydrates
  • 21 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 304 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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