Bold Bean Co
Your Cart
Your cart is empty
LET US KNOW WHAT YOU THINK
Dietary key
-
V
Vegetarian
-
V*
Vegetarian Option
-
Ve
Vegan
-
Ve*
Vegan Option
-
G
Gluten-Free
-
G*
Gluten-Free Option
-
D
Dairy-Free
-
D*
Dairy-Free Option
Confit Garlic Hummus
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.
Ingredients
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 Hummus1 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
Shop The Recipe
Directions
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.
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!
Once cooked, remove the foil and set aside to cool completely before using.
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.
To serve, place in a shallow bowl and top with some of the remaining confit garlic cloves and confit oil.
Save
Save
Save
Save
Save
Save
