My mind is pretty blown as to how I haven’t posted this recipe until now. Of course, I make all kinds of whacky, flavored hummus on the reg (sweet potato, beet, and roasted red pepper, to name a few). However, this classic hummus is without a doubt my go-to. This recipe has two parts to it: the garlic confit and the hummus itself. As far as I’m concerned, the garlic confit is what makes it!
What is garlic confit, you ask? Garlic confit simply translates to garlic cloves poached in extra-virgin olive oil. This method of cooking garlic results in a more tender, less poignant, and slightly sweeter version of raw garlic. I recommend making enough to ensure that you have plenty leftover to use in other recipes. I love it for sautéing veggies, incorporating into homemade salad dressings and marinades, and simply spreading onto crusty Italian bread. An added bonus? Your place will smell amazing! You’re welcome in advance. ;)
PART 1: THE GARLIC CONFIT
What you’ll need:
- Garlic cloves
- EVOO
What you’ll do:
- Pre-heat the oven to 275°F
- Place the cloves onto the bottom of a glass baking dish
- Cover the cloves in EVOO
- Bake for approximately 1 hour
- Store in a mason jar at room temperature
PART 2: THE HUMMUS
What you’ll need:
- 2 cans of chickpeas, drained
- 2 tbsp. tahini
- 2 tbsp. garlic confit EVOO
- 8-12 garlic confit cloves
- The juice of 2 lemons
- 1 tsp. cumin
- 1 tsp. sweet paprika
- Himalayan salt to taste
- Optional: pine nuts
What you’ll do:
- Add all ingredients to a food processor
- Blend until smooth
- Spoon into a serving bowl
- If you’re feeling extra fancy, garnish with EVOO, sweet paprika, and pine nuts
By far the best hummus recipe ever! I love Middle Eastern food single-handedly because of your mother taking me to street vendors and that restaurant in Lansdale.
I’m right there with you! It’s a favorite cuisine of mine for sure! :)