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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 |
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- 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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