Fusion Hummus

Recipe View Prepare the Aromatics: Strip the rosemary leaves from their stems, discarding the stems. Place the rosemary leaves and peeled garlic clove in the bowl of a food processor. Pulse until finely chopped, releasing their fragrant oils. (2 minutes)

Recipe View Combine and Blend: Add the drained garbanzo beans to the food processor. Process until a coarse, even mixture forms. (3 minutes)

Recipe View Emulsify the Hummus: With the food processor running, slowly drizzle in the olive oil, scraping down the sides of the bowl as needed to ensure even incorporation. Gradually pour in the balsamic vinegar and continue processing until the mixture is smooth and well combined. (5 minutes)

Recipe View Adjust and Refine: Taste the hummus and add more balsamic vinegar, 1 tablespoon at a time, to achieve your desired level of tanginess. With the processor still running, slowly add the ice water, a tablespoon at a time, until the hummus reaches a light, airy, and spreadable consistency. (3 minutes)

Recipe View Season to Perfection: Season the hummus generously with sea salt and freshly ground black pepper to taste. Remember that chilling will mellow the flavors, so don't be afraid to season boldly. (1 minute)

Recipe View Chill and Serve: Transfer the hummus to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld and deepen. Serve chilled with warm pita bread, crispy crackers, or an array of fresh vegetables.