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Extra Creamy Hummus

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5 from 3 reviews

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
  • 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

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!

Find it online: https://paleomg.com/extra-creamy-hummus/