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Garlic Confit Hummus with Pesto
If the Italians were to make hummus, this would be it. Pesto and hummus are a match made in heaven. This time, I used the sweeter, milder garlic confit instead of raw garlic in my hummus. Truly amazing. Some blistered cherry tomatoes for a pop of brightness and focaccia as the dipper and you have perfection. I used a same-day focaccia recipe, but if you want it to be even better, I recommend letting your dough sit in the fridge for 1-3 days if you want that delicious sourdough-ey flavor.
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