Confit Garlic Hummus

Giovanna Ryan

This is a step up from your common or garden hummus. The confit garlic takes a bit of time but it is super easy and makes a huge difference to the finished dish. This recipe makes way more confit garlic than you need, but you can keep any extra it in a sealed jar to use as you see fit or you can halve the quantities listed here.

Takes: 2 hours

Ingredients

For the confit garlic

Cloves from 2 large heads of garlic, whole, peeled and separated
Two or three sprigs of rosemary
1⁄2 teaspoon cumin seeds
Thick strips of lemon zest from 1 large lemon
Enough olive oil to completely submerge the garlic (this depends on the dimensions of the dish that you use. Don’t use your fancy stuff here!)

For the Hummus

1 jar Queen chickpeas, with their bean stock
3 tablespoons tahini
2-4 cloves of garlic and 5 tablespoons olive oil from the confit, plus extra to finish
Juice of 1 lemon

Made with:
Queen Chickpeas

Directions

step 1
Start by making your confit garlic. Preheat the oven to 120C. Place the garlic cloves in a small oven proof dish with the rosemary, cumin seeds and lemon zest and completely cover with olive oil.
step 2
Cover the dish very tightly with foil and allow to confit in the oven for at least 2 hours or until the garlic is very soft. This may take longer - be patient!
step 3
Once cooked, remove the foil and set aside to cool completely before using.
step 4
To make the hummus, put the chickpeas and their liquid, tahini and the confit garlic and oil in a blender and blend until very smooth. If it gets really thick, you can add a tablespoon or two of cold water to help it along. Add lemon juice and salt to taste and give it a quick final blend.
step 5
To serve, place in a shallow bowl and top with some of the remaining confit garlic cloves and confit oil.