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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."
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36 m servings 94 cals
Original recipe yields 48 servings (6 cups)

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  • Prep

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  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.


  • 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.

Nutrition Facts

Per Serving: 94 calories; 6.7 g fat; 7.4 g carbohydrates; 1.9 g protein; 0 mg cholesterol; 145 mg sodium. Full nutrition

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I'm not a fan of garlic, and I really liked this. That roasted flavor simply changes everything, for the better. Thank you for the recipe.