Caramelized Garlic Hummus
Whether you’re planning a party or just looking for a nutritious snack during the sugar loaded holidays, this hummus is the perfect appetizer for you. The Caramelized Garlic Infused Oil gives a subtle but powerful garlic flavor while the lemon adds a tangy kick. It is truly a divine combo.
Because this is a no-tahini hummus, using only olive oil and very few ingredients, the quality of the oil is very important. The premium quality of the Ampersand Olive Oil is perfect for keeping this hummus smooth and creamy. It’s also actually vegan by nature, so you can bring it to parties where you’re expecting vegans/vegetarians and it’ll make them happy. Everyone loves a good hummus dip!
Caramelized Garlic Hummus
- Author
- Palouse Brand
- Prep Time
- 8 hours
- Cook Time
- 60 minutes
- Servings
- 6-8
- Category
Snack
- Cuisine
Mediterranean
Ingredients
- 1 cup Palouse Brand Chickpeas
- 6 cups water, divided
- ⅓ cup reserved cooking water
- 4 tbsp. caramelized garlic olive oil
- 1 tbsp. lemon juice
- 1 ½ tsp. salt
Directions
- Soak chickpeas in 2 cups of cool water overnight for 6-8 hours.
- Rinse beans and discard water, place beans in a pot, cover with 3 cups water and boil for 1 hour.
- Set aside cooking water. Rinse beans under cold water for 2 minutes.
- Remove skins from chickpeas.
- Place remaining ingredients in a food processor. Process until smooth, gradually adding reserved cooking water until hummus reaches desired creaminess.
- Drizzle with Caramelized Garlic Olive Oil.
- Store covered in the refrigerator.
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1 comment
I make large batches of hummus. Enough for me for a week or two. I found my instant pot cooks these beans up wonderfully without the long soak time. I put 2 cups of rinsed beans in 8 cups of water for 1 hour in the instant pot. My Ninja food processor smooths it out quite nicely skins and all.
Laura Harrison
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