Extra Creamy Hummus
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.
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.
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!
Extra Creamy Hummus
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- 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
- 3–4 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
- Make a batch of garlic confit.
- 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.
- 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.
- 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!
What I Used To Make This Recipe:
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Oh, Hi! I’m Juli.
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