How to Make Cookie Dough Dessert Hummus

Cam's Hummus

Just 10 minutes and a few simple pantry staples to this peanut butter cookie dough dessert hummus!

Recipe Summary Cam's Hummus

My secret to this recipe is the roasted garlic (and roasted garlic oil). Garnish with extra-virgin olive oil and ground paprika. Will keep in the refrigerator for up to 1 week.

Ingredients | Cookie Dough Dessert Hummus

2 cups peeled garlic cloves

1 cup canola oil

1 tablespoon cumin seeds

4 cups garbanzo beans, undrained

⅔ cup tahini

½ cup fresh lemon juice

2 teaspoons kosher salt, or to taste

Directions

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.

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.

Drain garbanzo beans into a bowl, reserving 2 to 3 tablespoons soaking liquid.

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.

Add roasted red peppers for a variation. Add ground cayenne if you desire a spicy hummus.

Use extra garlic and garlic-infused oil for use in pasta, bruschetta, etc.

Use less liquid in the recipe to make a great spread for wraps and crostini.

Info | Cookie Dough Dessert Hummus

prep: 20 mins cook: 16 mins total: 36 mins Servings: 48 Yield: 6 cups

TAG : Cam's Hummus

Appetizers and Snacks, Dips and Spreads Recipes, Hummus Recipes,

Images of Cookie Dough Dessert Hummus

Cookie Dough Dessert Hummus : You can eat it by the spoonful or use it as a this dessert hummus tastes just like pumpkin pie, making it the perfect snack for the fall.