Cam's Hummus

Cam's Hummus
  • 2 cups peeled garlic cloves
  • 1 cup canola oil
  • 1 tablespoon cumin seeds
  • 4 cups garbanzo beans, undrained
  • 2/3 cup tahini
  • 1/2 cup fresh lemon juice
  • 2 teaspoons kosher salt, or to taste


  1. Place garlic cloves in a saucepan. Pour in oil to barely cover garlic. Heat over medium heat until oil bubbles. Reduce heat to low and cook, stirring every 3 to 4 minutes, until garlic turns light brown, 10 to 15 minutes. Remove from heat and strain out garlic; let infused oil cool to room temperature.
  2. Place cumin seeds in a small skillet over low heat. Toast until fragrant, 1 to 2 minutes. Transfer to a spice grinder and grind into a powder.
  3. Drain garbanzo beans into a bowl, reserving 2 to 3 tablespoons soaking liquid.
  4. Combine 1/4 garlic cloves, cumin powder, garbanzo beans, tahini, lemon juice, and salt in a food processor; blend, thinning with reserved soaking liquid and 1 to 3 tablespoons garlic oil, until hummus is smooth.

05/07/2018
Cam's Hummus, recipe PT15M PT1H 5 455 calories

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