Confit Garlic Hummus with Pistachio Pesto and Charred Tomatoes

Ingredients

• 1 cup dried chickpeas (soaked overnight with a pinch of baking soda)
• 20 garlic cloves (peeled, for confit)
• 0.75 cup extra virgin olive oil (enough to submerge garlic for confit)
• 0.5 cup tahini (high quality)
• 2 tbsp lemon juice (freshly squeezed)
• 0.25 cup ice water (added to hummus for fluffiness)
• 0.5 cup shelled pistachios (for pesto)
• 1 cup fresh basil (packed)
• 0.25 cup parmesan cheese (grated)
• 1 cup cherry tomatoes (for charring)
• salt (to taste)
• 1 loaf focaccia bread (for serving)

Steps

1. 1

   Place peeled garlic cloves in a small saucepan and cover completely with extra virgin olive oil. Cook over very low heat for about 30-45 minutes until the garlic is soft, golden, and spreadable. Set aside to cool.

2. 2

   Drain the soaked chickpeas and place them in a pot. Cover with fresh water and bring to a boil. Reduce heat and simmer until the chickpeas are very tender and falling apart, about 45-60 minutes. Drain.

3. 3

   In a food processor, combine the cooked chickpeas, tahini, lemon juice, salt, and about 10-12 of the confit garlic cloves. Process until thick.

4. 4

   While the processor is running, slowly drizzle in the ice water and a few tablespoons of the garlic-infused oil from the confit until the hummus is light and extremely smooth.

5. 5

   To make the pistachio pesto, pulse pistachios, basil, parmesan, and more of the garlic confit oil in a blender or food processor until a coarse paste forms. Season with salt.

6. 6

   Heat a skillet over high heat. Add the cherry tomatoes with a splash of the garlic oil and cook undisturbed until the skins are charred and blistered.

7. 7

   Spread the hummus into a shallow bowl, creating a well in the center. Top with the pistachio pesto, the charred cherry tomatoes, and the remaining whole confit garlic cloves.

8. 8

   Drizzle with extra garlic oil and serve immediately with warm slices of fresh focaccia.

Notes

The 'white liquid' mentioned in comments is likely the tahini or ice water being emulsified. Use the leftover garlic oil for roasting vegetables or dipping bread.

Nutrition per serving

• hummus
• appetizer
• vegetarian
• garlic
• confit
• middle eastern
• dip
• pistachio