Crispy Rosemary Hummus

Steps

1. 1Place the oil in a small skillet over high heat.
2. 2Once smoking, flash-fry the rosemary sprigs for 30 seconds per side.
3. 3Remove and place on a paper towel, reserving the oil.
4. 4Place the garbanzo beans in the food processor with the yogurt, rosemary-infused oil, lemon juice, garlic, salt and pepper.
5. 5Puree to desired consistency.
6. 6Pull the crispy rosemary leaves off the stems and place them in the food processor. Pulse until the rosemary has worked through the hummus.
7. 7Makes 2 cups.