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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Recipe Summary

prep:
20 mins
cook:
16 mins
total:
36 mins
Servings:
48
Yield:
6 cups
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

94 calories; protein 1.9g 4% DV; carbohydrates 7.4g 2% DV; fat 6.7g 10% DV; cholesterol 0mg; sodium 144.8mg 6% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/08/2017
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. Read More
(4)
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