Rosemary Parmesan Hummus
- ¾ cup extra virgin olive oil
- 4 cloves of garlic, smashed
- 2 sprigs of rosemary
- 15 oz. chickpeas, drained and rinsed
- ½ cup grated parmesan cheese
- 1 tbsp. lemon juice
- ¼ tsp. salt
- Pinch of black pepper
Heat up oil over medium heat on Daily Universal Fry Pan and add garlic and rosemary. Let cook for about 2-3 minutes until fragrant and lightly browned on all sides. Remove from heat, let cool completely and discard garlic and rosemary.
In SuperSonic Chopper Extra, add chickpeas, infused oil and remaining ingredients. Replace cover and pull cord until creamy and well combined.
Store in fridge until ready to serve. Garnish with additional rosemary and oil.
Serve with toasted bread, crackers, or veggies.