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  • 1 can, garbanzo beans - drained, water reserved
  • 1/4 cup, Epicurean Mission Extra Virgin Olive Oil
  • 5 cloves, garlic - peeled
  • 1/2 teaspoon, kosher salt
  • 1/2 teaspoon, red pepper flakes - crushed
  • 1/2 teaspoon, cumin powder
  • 1 lemon - halved and pitted


  1. Over medium heat in a frying pan combine Epicurean Mission Extra Virgin Olive Oil and garlic cloves. Slowly cook garlic until it becomes golden brown. Tilt pan so garlic is completely covered in oil while cooking
  2. Let oil cool. Remove garlic cloves and reserve
  3. Place garbanzo beans, roasted garlic cloves, salt, crushed red pepper flakes, and cumin in a food processor
  4. Pulse to break up
  5. With processor running add oil slowly
  6. Add reserved liquid from garbanzo beans until the mixture reaches a creamy consistency
  7. Serve topped with a drizzle of olive oil (or better yet, truffle oil) and a pinch of crushed red pepper flakes
Serves: 8

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm