Cam's Hummus recipe

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Ingredients

2 cups peeled garlic cloves
1 cup canola oil
1 tablespoon cumin seeds
4 cups garbanzo beans, undrained
⅔ cup tahini
½ cup fresh lemon juice
2 teaspoons kosher salt, or to taste

Nutrition Info

94.3 calories
carbohydrate: 7.4 g
cholesterol: : -
fat: 6.7 g
fiber: 1.3 g
protein: 1.9 g
saturatedFat: 0.6 g
servingSize: -
sodium: 144.8 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Drain garbanzo beans into a bowl, reserving 2 to 3 tablespoons soaking liquid.

  4. 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.

Recipe Yield

6 cups

Recipe Note

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.

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