Garlic Confit Hummus
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 hummus is light and bright with just enough sweet garlic flavor.
Servings 5 people
Equipment
- 1 Food Processor
Ingredients
Garlic Confit
- 20-30 cloves garlic
- olive oil
- fresh thyme or rosemary
- chili flakes
- salt
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
- salt
Instructions
Garlic Confit
- 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.
Hummus
- 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.