MIDDLE EASTERN, LIGHT BITES & SNACKS

HUMMUS – THREE WAYS WITH GARLIC

By Sam | 15 March, 2020

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I would make a terrible Vampire.

 

I love Garlic. 

 

It brings so much flavour, heat and excitement to a dish and so often seems synonymous with mouthwatering aromas wafting from the kitchen. We have chosen to celebrate three lesser-known, though equally delicious, forms of garlic in another of my great loves – Hummus – the perfect canvas on which these garlics can shine. 

 

Black Garlic brings a caramel sweetness to the hummus without any real aftertaste, whilst a few cloves of Garlic Confit bring a mellower, unctuousness to the chickpeas. Wild Garlic can only be found a few months of the year but should be seized when available for a vibrant, perfumed hummus. 

 

Whether individually or as a trio, these hummuses pay faithful homage to the glories of garlic.  

  • Author: Sam
Scale

Ingredients

GARLIC CONFIT HUMMUS

1 x 400g Tin/Jar of Chickpeas, 

3 Cloves of Garlic Confit,

3 tbsp. Extra Virgin Olive Oil,

3 tsp. Tahini,

A Squeeze of Lemon Juice,

½ tsp. Ground Cumin,

¼ tsp. Paprika,

Pinch of Salt

Sesame Seeds, to garnish 

Sumac, to garnish 

BLACK GARLIC HUMMUS

1 x 400g tin of Chickpeas, 

5 Cloves of Black Garlic,

3 tbsp. Extra Virgin Olive Oil,

3 tsp. Tahini,

Squeeze of Lemon Juice,

½ tsp. Ground Cumin,

¼ tsp. Paprika,

Pinch of Salt

Black Sesame Seeds, to garnish 

WILD GARLIC HUMMUS

1 x 400g tin of Chickpeas, 

34 Small Leaves of Wild Garlic,

3 tbsp. Extra Virgin Olive Oil,

3 tsp. Tahini,

Squeeze of Lemon Juice,

½ tsp. Ground Cumin,

¼ tsp. Paprika,

Pinch of Salt

Coriander Leaves, to garnish

METHOD

THE GARLIC CONFIT HUMMUS 

Drain the chickpeas, reserving a few tablespoons of the liquid if possible. Add the chickpeas, garlic confit cloves, tahini, cumin and paprika into the bowl of a food processor and blitz until a thick paste is formed. With the blade running, slowly add in the olive oil followed by a squeeze of lemon juice and blitz until a smooth, silky hummus is achieved. Season the hummus with salt and if necessary loosen further to your desired consistency using a splash of the reserved chickpea water, or regular water if you did not reserve any.

 

Serve the hummus topped with a pinch of sumac and sesame seeds.

THE BLACK GARLIC HUMMUS

Drain the chickpeas, reserving a few tablespoons of the liquid if possible. Add the chickpeas, black garlic cloves, tahini, cumin and paprika into the bowl of a food processor and blitz until a thick paste is formed. With the blade running, slowly add in the olive oil followed by a squeeze of lemon juice and blitz until a smooth, silky hummus is achieved. Season the hummus with salt and if necessary loosen further to your desired consistency using a splash of the reserved chickpea water, or regular water if you did not reserve any.

 

Serve the hummus topped with a pinch of black sesame seeds.

THE WILD GARLIC HUMMUS

Drain the chickpeas, reserving a few tablespoons of the liquid if possible. Add the chickpeas, wild garlic, tahini, cumin and paprika into the bowl of a food processor and blitz until a thick paste is formed. With the blade running, slowly add in the olive oil followed by a squeeze of lemon juice and blitz until a smooth, silky hummus is achieved. Season the hummus with salt and if necessary loosen further to your desired consistency using a splash of the reserved chickpea water, or regular water if you did not reserve any.

 

Serve the hummus topped with a pinch of black sesame seeds.

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