Hummus with Roasted Garlic

A classic dip is made even better with sweet roasted garlic. Serve this easy appetizer with veggie sticks for a delicious, guilt-free snack.


Roasted Garlic
1 small head garlic
1 tsp. olive oil
Salt and freshly ground pepper, to taste

1 (19 ounce) can chickpeas, rinsed and drained
1/4 cup water
Juice of 2 lemons
1/2 cup tahini paste
1 small head roasted garlic, or to taste
Salt and freshly ground pepper, to taste
Pinch ground cumin
Pinch cayenne pepper
1/4 cup extra virgin olive oil
Pita wedges or flat bread, for serving
Vegetable sticks, for serving


Roasted Garlic
Preheat oven to 375 degrees F.

Cut just the very tip off the head of garlic. Drizzle garlic with olive oil and season with salt and pepper. Wrap in foil. Bake until garlic is soft and tender, about 40 to 45 minutes. When cool enough to handle, squeeze out garlic cloves from head of garlic.

Add chickpeas, water and lemon juice to a food processor. Blend until smooth. Add tahini paste, roasted garlic cloves, salt and pepper, cumin and cayenne. Pulse to combine until smooth. While machine is running, slowly pour olive oil through the feed tube. Puree until smooth. Serve with pita wedges and vegetable sticks. Makes about 3 cups.

Yield: About 3 cups.