Recipe

Confit Garlic Hummus!! I Gave This Humble Peasant Dish A Cha

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Confit garlic hummus!! I gave this humble peasant dish a Chanel handbag and it’s so fancy right now ๐Ÿ‘› ๐Ÿ’…
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I took Matty Matheson’s Creamy Hummus trick of adding ice cold water and amplified the flavour by using confit garlic instead of regular garlic…and bam!! ๐Ÿ’ฅThe most incredible hummus that I’ve ever put in my mouth๐Ÿ’ฅ
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Confit garlic is so easy. Especially if you’re working from home. Simply submerge a bunch of peeled garlic cloves in neutral oil and leave in a low temp (90 ยฐC) oven for 2 hours. Let it cool completely. That’s all it takes to add some magic to your hummus. I never want to use regular garlic ever again. Submerged in the oil, the garlic will keep in the fridge for weeks!!
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Ingredients:
1 can chickpeas, drained
1 tbsp tahini
1 tbsp of the cooled confit oil
2 tbsp ice cold water
1 or 2 cloves confit garlic (more if you’re really into it)
1 tbsp lemon juice
Salt & pepper to taste
Extra virgin olive oil, parsley and paprika to garnish
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Method:
Pop all the ingredients (except garnish) in a mini food processor. Blitz until smooth. Add more ice cold water if needed for a smooth texture. Garnish and enjoy!
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