Confit garlic hummus!! I gave this humble peasant dish a Chanel handbag and it’s so fancy right now 👛 💅
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!! 💥The most incredible hummus that I’ve ever put in my mouth💥
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 °C) 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!!
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
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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