More 1 Photos

Cam's Hummus Recipe

Recipe by: camparton21

"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."

Directions
Ingredients
Nutrition

Directions

Prep20 m
Cook16 m
Ready In36 m

1Place 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.
2Place 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.
3Drain garbanzo beans into a bowl, reserving 2 to 3 tablespoons soaking liquid.
4Combine 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.

Footnotes

Cook's 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.

Ingredients