Cam's Hummus recipe
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- 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 caloriescarbohydrate: 7.4 gcholesterol: : -fat: 6.7 gfiber: 1.3 gprotein: 1.9 gsaturatedFat: 0.6 gservingSize: -sodium: 144.8 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Cam's Hummus
Directions
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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.