Heat oil in a small sauté pan. Place rosemary in the hot oil and cook until crispy. Remove the rosemary and let cool. Remove leaves from stems and set aside.
In a blender or food processor, place chickpeas, lemon juice, zest, rosemary, tahini, garlic and salt. Process until coarsely chopped. Remove the lid and scrape down the side of the bowl as needed.
Replace the lid and add the oil through the feed tube while processing, until the oil is incorporated and the hummus has reached the desired creamy consistency. Scrape down the sides of the bowl as needed and add more salt if desired. The hummus will thicken as it sits and cools. If you need to thin it out, add a tablespoon of water or oil and blend.
Serve as an appetizer with naan, pita chips or veggies. It is also perfect as a spread on sandwiches and wraps. Enjoy with a crisp glass of 2017 Mediterranean Vineyards Pinot Grigio.