“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?” - by Hannah
Ingredients
Adjust Servings
Original recipe yields 4 1/2 cups
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.
Nutrition
Amount Per Serving (10 total)
- Calories
- 157 cal
- 8%
- Fat
- 6.4 g
- 10%
- Carbs
- 21 g
- 7%
Based on a 2,000 calorie diet
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Reviews (75)
Rate This Recipe
"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 definitel..." See morey 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. "
Kirsten Mia
"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 awes..." See moreome, the balsamic did wonderful things to it.... my neighbors 2 year old went nuts over it."
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