Basil, Goat Cheese and Chickpea Hummus

Serves:
3-4
Chef:
Irv Miller
Ingredients:
20 cloves garlic for confit
5 large shallots for confit
½ cup Montrachet goat cheese, room temperature
½ cup mascarpone cheese, room temperature
2 cups cooked chickpeas (splash of water if needed to thin)
¼ cup fresh basil leaves
1 cup extra virgin olive oil (divided)
1 teaspoon ground cumin
2 lemons, juice of
Fresh-cracked black pepper to taste
Kosher salt to taste
Splash of aged balsamic vinegar
Instructions:
To make confit, place the garlic and shallots into two separate saucepots, Divide olive oil to cover garlic and shallots. Bring to a boil and then reduce to a simmer. Cook the garlic on low heat for 25 minutes. Repeat process for the larger shallots and allow 40 minutes cook time. Strain and remove from oil to let cool. Combine oil in one pot and reserve. Let cool completely.

Place mascarpone and goat cheese in a large mixing bowl and let sit at room temperature for 2 hours. Place the cooked chickpeas, 1/4 cup confit (reserving the leftover oil for other uses), basil, cumin, and lemon juice in a food processor and process until smooth. Scrape down sides of food processing bowl and puree fine. Repeat until smooth. Add water if too thick. Transfer the hummus mix into the softened goat and mascarpone cheese, blending well. Add salt and pepper and a splash of balsamic vinegar to season.