Lemon Garlic Confit Hummus has a great burst of lemon with plenty of mellow garlic. By roasting the garlic in olive oil, that garlicky bite is removed and what you are left with is a mellow garlic flavor that compliments many dishes. Alternatively to store-bought hummus, this recipe does not contain soybean or soybean oil. It’s low in fat and calories; especially if enjoyed with fresh cut veggies. I also opted to use cannellini beans rather than garbanzo beans simply for the fact that I feel the cannellini beans have a smoother, less “mealy” flavor and texture. Furthermore, in this particular version of hummus, I chose not to use tahini, (sesame paste) which can add somewhat of a nutty flavor. I strictly wanted the lemon and garlic to shine in this super simple appetizer.
- 1 can Cannellini beans
- 8 garlic confit cloves
- 1 tbsp garlic confit olive oil (regular extra virgin olive oil works too)
- 1 tsp packed lemon zest
- 1 tbsp lemon juice from about ½ large lemon
- 2 tsp Sunhera Masala
- ½ tsp sea salt
- Put all ingredients into a blender or food processor and blend until smooth.
- Pour into a container and finish with extra lemon zest and chopped garlic confit.
