It is time to elevate garlic hummus with this smooth and creamy garlic confit hummus. Blended and topped with sweet cloves of garlic confit, this light and bright hummus will have you saying goodbye to store bought. An extension of my creamy hummus recipe this hummus comes together with just a handful of ingredients making it an easy dip, side dish, or the main attraction.
What is Garlic Confit?
If you’ve never had garlic confit before, it is time that you grab a few bulbs. Garlic confit is slow cooked garlic that has been simmering in oil until soft, creamy, and slightly nutty in flavor. Similar to roasted garlic, the harsh pungent flavor completely departs and you are left with sweet garlic, which if you ask me you can’t ever have too much of. There are a few methods to making garlic confit, one being simmering on the stove top however I prefer roasting it in the oven.
Garlic confit blew up on the social media over the past few years, and the ugly truth is most people don’t share the food safety and proper storing instructions. If you are scratching your head, trust me I was too. If you have seen my Garlic Confit with Herbed Goat Cheese Toast post then you know improper storing can lead to Botulism.
Proper storage for garlic confit is critical. When stored properly and consumed within a reasonable time frame, there is no risk. Only make what you need for that particular dish or what you think you will consume within a few days. Once the garlic has come down to room temperature place in a CLEAN airtight container and store in the refrigerator. Do not let it sit at room temperature for an extended period of time. Garlic is a low acid vegetable, when stored in oil at a warm temperature there is a risk of Botulism. Although it is recommended to be consumed within 4 days, it is safe for 1-2 weeks. For further information on Botulism please visit HERE.
What You’ll Need for Garlic Confit Hummus
- Garlic – Garlic, garlic, and well more garlic. My advice is to buy pre-peeled, but if you can’t find pre-peeled then 2 bulbs+ or approximately 20-30 cloves.
- Olive Oil – No EVOO here, just regular olive oil.
- Herbs – This is optional, but I like to add fresh thyme or even rosemary to my garlic and oil as it cooks for additional flavor.
- Chili Flakes – Also optional.
- Chickpeas – This recipe, as well as the basic creamy hummus recipe on my site uses canned chickpeas. While hummus “experts” will tell you that dried chickpeas yields a smoother texture, canned chickpeas can still give you the same velvetytexture with a little extra blending.
- Cardamom – You are looking for cardamom pods. If you haven’t cooked with cardamom before or if you hate the spice because it smells like perfume, trust me here. Cardamom has a warm, fruity, and aromatic flavor. This spice gives this hummus such a bright flavor that pairs amazing with the lemon juice and roasted garlic. 2 pods go a long way here.
- Tahini – Ugh, tahini. You are looking for pure sesame paste, no extra garbage added. Most major supermarkets carry it, however I have used both Beirut and Tavor, and they are great options. Depending on what brand you buy you will either be faced with 1 of 2 things.
- 1. The tahini will be smooth, and ready to use.
- 2. The tahini will have separated leaving a lot of oil on top. This happens naturally, and can usually come together with an aggressive mix. In the event you can’t combine it back, pop it in a food processor and give it a blitz. Then add it back to the original jar.
- Lemon – Fresh only!
Step by Step
Prep + Cook the Garlic – In a small oven safe container add the garlic, at least 2 bulbs, but I usually make roughly 30 cloves. Cover the garlic with olive oil, however making sure not to over fill the container. You want about 3/4 clearance, or you may run into it bubbling over in the oven. Add in herbs of choice, my go to is typically thyme or rosemary, a heavy pinch of salt, and optional chili flakes. Bake for 30-45 minutes at 400 degrees until garlic is a light to medium golden color. My recommendation is to check the oven at the 30 minute mark, then keep checking in 5 minute increments. Also a helpful tip! Put the container over a sheet pan or baking sheet incase the oil bubbles over.
If you haven’t checked out my basic hummus recipe, no worries! All the instructions for garlic confit hummus are below.
Prep the Chickpeas – Possibly the most time-consuming part, which I find rather therapeutic, removing the skins. Now I’m not saying you need to remove 100% of them, but aim for the majority. The less skins that get tossed in the food processor the smoother the hummus. Chickpea skins are extremely easy to remove just tedious. Rinse the chickpeas in a colander and softly pinch each one. I found this method the most efficient without destroying the legumes. Once you get in the groove it actually goes by pretty quickly.
Cook the Chickpeas – In a small sauce pan add 4 cups of water, 2 cardamom pods and a heavy, heavy pinch of salt. The chickpea cooking liquid will be used later on, think of it as pasta water. Once at a rolling boil add the chickpeas and cook for 15 minutes. Reserve 1/2 cup of the cooking liquid at the end. Just to be safe save a few extra tbsp in case you want it thinner.
Process to Combine – In a food processor, add 1/2 cup of the chickpea water, drained chickpeas, 1/4 cup of tahini, and 1/2 lemon juiced (approx. 2 tsp) and approx. 10 garlic cloves from the garlic confit. DO NOT and I repeat DO NOT add the cardamom pods. Discard those. For a more rustic texture, yet still smooth, process on low for 10 minutes. For a light, super smooth, and airy texture process on high for 13-15 minutes, this is what is pictured.
Store any unused garlic confit in a clean airtight container in the refrigerator. While it is most likely safe to eat for 1-2 weeks i suggest to consume it within 4 days. Store the hummus in an airtight container in the refrigerator for 3-5 days.
Garlic Confit Hummus
- 1 Food Processor
- 20-30 cloves garlic
- olive oil
- fresh thyme or rosemary
- chili flakes
Garlic Confit Hummus
- 2 cans chickpeas drained, skins removed
- 2 cardamon pods
- 1/2 cup chickpea cooking liquid read below
- 1/4 cup tahini
- 1/2 lemon 2 tsp juice
- Preheat oven to 400°F
- In a small oven safe container add the garlic, olive oil, herbs of choice, a heavy pinch of salt, and optional pinch of chili flakes.
- Place in the oven on a sheet tray or baking sheet and bake for 30-40 minutes checking on it at the 30 minute mark. Remove once golden in color.
- Drain and remove skins from chickpeas.
- In a small pot add 4 cups of water, cardamon pods, and a heavy pinch of salt. Once at a boil add the chickpeas, water should cover the chickpeas. Cook for 15 minutes then reserve 1/2 cup + of the cooking liquid (always good to reserve a few extra tbsp).
- In a food processor add the drained cooked chickpeas, 1/2 cup of the cooking liquid, lemon juice, approx. 10 cloves of the garlic confit, tahini, and a small pinch of salt.
- For a more rustic texture, yet still smooth process on low for 10 minutes. For a light, super smooth, and airy texture process on high for 13-15 minutes. Serve topped with confit oil and a generous amount of garlic cloves.