Jennie's Garlic Confit Hummus

食材

Garlic Confit

20-30 cloves garlic

olive oil

fresh thyme or rosemary

chili flakes

salt

Garlic Confit Hummus

2 cans chickpeas drained, skins removed

1/2 cup aquafaba (the liquid that comes in the chickpea can)

1/4 cup tahini

1 lemon

salt

步驟

Garlic Confit

Preheat oven to 250°F

In a small oven safe container add the garlic, olive oil, thyme, rosemary, bay leaf, a heavy pinch of salt, and optional pinch of chili flakes and black wholepeppercorns. Add enough olive oil to cover the garlic cloves completely.

Place in the oven on a sheet tray or baking sheet and bake for ~2 hours.

Hummus

Drain, thoroughly rinse, and soak chickpeas in water for at least 30 minutes with about 1-2 tbps of baking soda to help tenderize the chickpeas. Be sure to keep some aquafaba on hand while draining the cans to help thin out your hummus as needed later. After chickpeas are done soaking, remove as many skins of the chickpeas as you can tolerate. Ideally we remove all of them to make the hummus smoother, but it's a sensory nightmare, so do what you can.

In a food processor or blender add the drained cooked chickpeas, 1/4 cup of aquafaba, lemon juice, approx. 10 cloves of the garlic confit, tahini, 1/4 cup of the oil from the garlic confit, and a small pinch of salt.

From here's it's a personal preference thing. Taste as you go and add more ingredients to customize your hummus to your preference. I like my hummus lemony and garlicy, so I go heavy on that. You will likely need to add more salt (more than you think). If the hummus is thick, add more oil or aquafaba. If it feels like it's missing something, add more salt. Blend until smooth.

Serve at room temperature with confit oil drizzled on top.