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Cam's Hummus

"My secret to this recipe is the roasted garlic (and roasted garlic oil). Garnish with extra-virgin olive oil and ground paprika. Will keep in the refrigerator for up to 1 week."

Ingredients :

• 2 cups peeled garlic cloves
• 1 cup canola oil
• 1 tablespoon cumin seeds
• 4 cups garbanzo beans, undrained
• 2/3 cup tahini
• 1/2 cup fresh lemon juice
• 2 teaspoons kosher salt, or to taste

Instructions :

Prep : 20M	Cook : 48M	Ready in : 36M

• Place garlic cloves in a saucepan. Pour in oil to barely cover garlic. Heat over medium heat until oil bubbles. Reduce heat to low and cook, stirring every 3 to 4 minutes, until garlic turns light brown, 10 to 15 minutes. Remove from heat and strain out garlic; let infused oil cool to room temperature.
• Place cumin seeds in a small skillet over low heat. Toast until fragrant, 1 to 2 minutes. Transfer to a spice grinder and grind into a powder.
• Drain garbanzo beans into a bowl, reserving 2 to 3 tablespoons soaking liquid.
• Combine 1/4 garlic cloves, cumin powder, garbanzo beans, tahini, lemon juice, and salt in a food processor; blend, thinning with reserved soaking liquid and 1 to 3 tablespoons garlic oil, until hummus is smooth.

Notes :

• Add roasted red peppers for a variation. Add ground cayenne if you desire a spicy hummus.
• Use extra garlic and garlic-infused oil for use in pasta, bruschetta, etc.
• Use less liquid in the recipe to make a great spread for wraps and crostini.

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