Recipe By Hannah
Published Apr 4th
Prep 15m Cook - Additional - Ready In 15m
Servings 4 1/2 cups Calories 157

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?

Recipe Ingredients

  • 2 sprigs fresh rosemary
  • 1 clove garlic, peeled
  • 2 (15.5 ounce) cans garbanzo beans, drained
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • ¼ cup cold water
  • salt and pepper to taste

Cooking Directions

  1. 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. 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.

Nutrition Facts

  • Calories 157
  • Carbohydrate 21 g
  • Fat 6.4 g
  • Fiber 3.9 g
  • Protein 4.4 g
  • Saturated Fat 0.9 g
  • Sodium 265.1 mg
  • Sugar 0.9 g


  1. 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.
  2. Great recipe. I made half the quantity but added the juice of half a lemon instead of adding water for that extra tang. This also eliminated the need for adding salt.
  3. 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 - Read more ...
  4. 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 - Read more ...
  5. 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!
  6. This is such a delicious recipe! I haven't made hummus in awhile so I forgot the recipe that was in my head. This was the first recipe in my search that came up and since I happen to have fresh rosemary growing in the garden I figured I'd give it a try. It's fresh tasty - Read more ...
  7. 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 - Read more ...
  8. 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.
  9. 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.
  10. 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.

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