Cam's Hummus

My secret to this recipe is the roasted garlic (and roasted garlic oil). Garnish with extra-virgin olive oil and ground paprika. Will keep in the refrigerator for up to 1 week.

• Preparation Time: 20 mins
• Cooking Time: 16 mins
• Total Time: 36 mins
• Calories: 94 Calories

Ingredients

• ½ cup fresh lemon juice
• 1 cup canola oil
• 1 tablespoon cumin seeds
• 2 teaspoons kosher salt, or to taste
• ⅔ cup tahini
• 2 cups peeled garlic cloves
• 4 cups garbanzo beans, undrained

Recipe Instructions

Step 1

Place garlic cloves in a saucepan. Pour in oil to barely cover garlic. Heat over medium heat until oil bubbles. Reduce heat to low and cook, stirring every 3 to 4 minutes, until garlic turns light brown, 10 to 15 minutes. Remove from heat and strain out garlic; let infused oil cool to room temperature.

Step 2

Place cumin seeds in a small skillet over low heat. Toast until fragrant, 1 to 2 minutes. Transfer to a spice grinder and grind into a powder.

Step 3

Drain garbanzo beans into a bowl, reserving 2 to 3 tablespoons soaking liquid.

Step 4

Combine 1/4 garlic cloves, cumin powder, garbanzo beans, tahini, lemon juice, and salt in a food processor; blend, thinning with reserved soaking liquid and 1 to 3 tablespoons garlic oil, until hummus is smooth.