Extra Creamy Hummus

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Now before you get your lil panties in a twist and tell me that beans aren’t paleo, let me remind all three of you that I know this. And guess what? I have a paleo hummus you can chow down on, instead! BOOM BITCH. Now for the rest of you who have been here long enough to know that I now love beans and eat them at least 5x/day, well I have an extra tasty hummus recipe just for you, you bean supporter! Now let’s break some things down – I HATE store bought hummus. I don’t think it’s tasty, I don’t enjoy eating it, and I never understood all the rage around hummus. But if you ever find yourself in a Mediterranean or Israeli restaurant where they know what they are doing, you’ll find yourself falling in love with hummus. That’s what happened to me, at least. I went to this local spot where they have a hummus plate that is topped with gyro meat. Sure, you blow up like a balloon from all the salt and fat, but it’s totally worth it. Anywho, my love of hummus has never left me since eating that gyro hummus plate so I set out to make creamy homemade hummus that would hopefully cause less puffy fingers.

PaleOMG Extra Creamy Hummus

PaleOMG Extra Creamy Hummus

Something that just won’t fly with me when it comes to hummus is CHUNKY hummus. Don’t fuck with me, you chunky garbanzo beans. What I want is a smoooooth consistency, like buttah. And you know how you get that smooth consistency? You add water! Ice cold water will help you get an extra creamy hummus that screams to be dipped, spread, and licked off everything. Licked was a poor choice in words. But you know what I mean. Licked off the plate…not off your fingers. People who lick their fingers when they are eating in public places creep me out. We’re in a global pandemic, PEOPLE. This is not the time to suck on your fingers like little teets.

PaleOMG Extra Creamy Hummus

Now what makes this hummus extra lovely is the Garlic Confit. I whipped this recipe up on the blog last week mostly because I wanted to mix it into this hummus dish. Most hummus has either garlic cloves or garlic powder in them, but I’m no basic SOB. No no. I’m a girl who wants to suckle on my garlic cloves like teets. Are you sick of me saying teets? Well after you make the Garlic Confit, where you slowly caramelize the garlic until it’s sweet, chewy, and spreadable, then you blend it into the hummus and add extra cloves on top to make a garlic explosion experience. If you’re not walking away with garlic breath after you dig into this hummus, you’re doing it wrong. But enough about hummus, it’s currently 6:15pm and I haven’t even considered dinner yet. So I must go. I will miss you. Until tomorrow, my friend!

PaleOMG Extra Creamy Hummus

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Extra Creamy Hummus

  • Author: juli
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 batch garlic confit
  • 14 ounce can garbanzo beans, drained
  • 1/4 cup lemon juice
  • 1/2 cup tahini
  • 2 tablespoons olive oil, plus extra for garnish
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 34 tablespoons ice water
  • sprinkle of paprika, for garnish
  • chopped parsley, for garnish
  • serve with: crackers, carrots, celery, cucumber, bell peppers, feta or dairy-free cheese, and whatever else you prefer

Instructions

  1. Make a batch of garlic confit.
  2. Once garlic confit has 20 minutes left to cook, place drained garbanzo beans in a pot, fill with water and place over medium-high heat. Bring to boil and cook for about 15 minutes, until the skins begin to fall off. Remove from heat, drain, and rinse under cold water.
  3. In a high speed blender or food processor, blend together lemon juice, tahini, and olive oil, scraping down the sides when needed. Add garbanzo beans, 6 garlic cloves from the garlic confit, cumin, and salt and blend once again. As the garbanzo beans begin to thicken, add ice water to help smooth out the hummus.
  4. Once hummus is smooth, top with a bit of olive oil, paprika, parsley, and more of the caramelized garlic cloves. Serve with all your favorites and eat up!

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PaleOMG Extra Creamy Hummus

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PaleOMG Extra Creamy Hummus

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You May Also Like:

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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16 thoughts on “Extra Creamy Hummus”

  1. Will this work without tahini/olive oil do you think? I’m trying to keep my fats separate from my beans.

    1. I don’t think it would because it wouldn’t get creamy. Maybe try and make some falafel and bake them rather than fry them.

    2. the tahini is a definite must for hummus. you could get away with no olive oil and extra water, but not without the tahini when it comes to taste

  2. i’ve never heated the chickpeas before blending into hummus before…maybe this is the life hack i needed today!

  3. So good! I forgot to boil the beans but it still turned out great!! Been looking for a great hummus recipe! Thanks!!

  4. Heather Guenther

    Just made this. I’ll never buy it made again. Delicious and creamy. The only thing I changed was the garlic because I tried to make the confit and I think I over cooked it. It was a little crunchy. Decided to just add some garlic paste. This hummus is worth the effort! Thanks, Juli.

    1. yayyyyyyyy!! that makes me so so happy! try cooking the garlic confit lower. and depending on the size of the garlic cloves, they may not have to cook as long so just keep an eye on them next time, until they are golden brown!

  5. I LOVE your bean recipes. I LOVE being a part time paleo + beans!! It makes such a difference in how I feel and look. Thank you!!

  6. To make the beans CREAMMMMY, change the PH of the soaking water with baking soda. About a tsp per cup of dried beans, and drain and rinse before cooking. Science is cool, huh?

  7. Always looking for a different spin on hummus and I can’t wait to try!
    Does the batch of garlic confit include the olive oil in this recipe? I’m thinking not but want to clarify. I have an option to your confit, and that is to roast the heads without the peeling which gives you the same creamy cloves. I guess the bonus to the confit is having delicious garlic infused olive oil to use!

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