Stovetop made rotini pasta with chicken, bell pepper, and a creamy herb sauce! This recipe comes together quickly and simply. You can improvise, adjust it to your family’s preferences, and serve it at any gathering.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 10 |
| Yield: | 4 1/2 cups |
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
Instructions
- 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.
Reviews
It was a nice change from regular hummus. Really easy and tasty. I used dried rosemary instead of fresh. Next time I want to try it with fresh rosemary. Will definitely be making this again.
I used 1/2 tsp dried rosemary and only had 1/2 the balsamic vinegar, but would like to try it with 2 tbsp brown sugar and more garlic as the poster suggested.
Life without tahini is possible and beautiful.
I’ve made this a couple different times, and love it as a variant from traditional hummus. It’s so completely different that I love have it when I’m a little tired of the tahini based options. I’ve also started using different flavored balsamics such as cinnamon or espresso, which really adds to the options of how this can easily be modified.
I made this yesterday and followed what other’s have said about using just a smidge of brown sugar to balance out the acidity in the vinegar. This is delicious!!! However, I did use dried rosemary instead of fresh because that’s what I had on hand. The rosemary flavor is very mild in this, I wonder if it would be stronger with fresh? Still wonderful stuff though, definitely a keeper recipe!
Good texture, but the balsamic vinegar makes the hummus too sweet. Might be better with 1/2 or 1/3 as much vinegar, or none. Not sure what the vinegar really adds anyway.
This is very different. I can definitely taste the vinegar. I did have trouble pureeing it because it was too thick.
Did not like this at all. Had to do a lot of work to try to salvage it.
Really tasty! It wasn’t as good the second day though….so I’d reccommend only making enough for what you need. Fun recipe!
I skipped the rosemary by accident and only used 2 tbs balsamic vinegar to a double batch, plus I used the juice from cooking the garbanzos instead of water and it was amazing. I slow cooked dried garbanzos instead of using the can that way I could control the texture and the amount of sodium a bit better. This was exactly what I was looking for thank you so much!
I made the recipe as stated but I felt the hummus was too thick (which is why I gave it 4 stars). I added an extra 1/4 cup or so of water and got a much smoother consistency. I love the flavor. I use Con’Olio’s 18 year balsamic vinegar and it is the most amazing thing ever. A bit spendy but worth every penny. http://www.conolios.com/index_files/Page438.htm
Glad I tried it. Very unique. Not something I would go back to more than once every 6 months.
This hummus is delicious. I was looking for a hummus that didn’t use tahini because it is so expensive. The first time I made it the texture was too thick but today I processed it for a long, long time and added more liquid than I did last time. Thanks for this great recipe!
This recipe is very good!! I did substitute about 1/3 of the Olive oil with sesame oil to give it a different flavor. VERY GOOD!
This was a great change to “normal” hummus! After reading reviews I added the balsamic in a little at a time, tasting it as I went so I wouldn’t over do it. I also added feta cheese (right into the food processor.) TRY THAT! It’s an AWESOME addition!
Had never made hummus before and didn’t have tahini. Scanned down, saw this recipe & had everything on hand. Used fresh rosemary from my garden and it was AMAZING!!
For me this was just okay. I think I like normal hummus or red pepper feta hummus better. The balsamic is too much.
In a word, DELISH! So easy to make!! It was 3/4 gone before getting in the fridge to chill. I’ve recently become Vegan due to cholesterol issues and the tastebuds have been a little sad of late. I was craving something to snack on, tried this recipe and the whole family can’t get enough!! This includes the toddlers. I’m suppose to be avoiding Olive Oil, so I cut that to maybe two tablespoons. You just have to try this recipe!
I’d never had nor made hummus before, but, I often use chick peas in soups and stews. This stuff is terrific. Had some last night with some pita bread and it was great. Thanks for the recipe!
I was looking for a hummus recipe without tahini. (Can’t find any in my small town.) I had fresh rosemary growing and fresh garlic from the CSA so I thought this recipe looked great. I added just a little lemon juice because I feel like it brightens the flavor. Many wrote that they had a thin consistency, my hummus was too thick. I kept adding oil and water. Liked the rosemary and balsamic vinegar flavors. I will make this one again!
love, love, love this recipe. even “non-hummus eaters” couldn’t stop dipping