Hummus is the new salsa, for us at least. You can bet that I usually have some made and sitting in the refrigerator. It’s great with homemade flatbreads, grilled chicken, kale chips or just some crudités for an afternoon snack. We’ll eat this all summer long.Image

I like to use roasted garlic instead of raw garlic in hummus. I find that raw garlic will give the hummus a bitterness that is not pleasing. When garlic is roasted it becomes buttery and nutty. It’s perfect for any raw dip or just to spread on a warm baguette or ciabatta bread. You just might want to have an Altoid handy.


Roasted Garlic

  • 1 whole head of garlic, top 1/2″ cut off
  • 1 Tble olive oil
  • salt and pepper

Preheat oven to 400 degrees. Place garlic, cut side up on a large piece of heavy duty aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Close aluminum foil tightly and place on a pan. Place pan in oven and bake for 40-45 minutes. When it’s done, remove from oven and allow to cool for a while until you can handle it with out burning yourself. Remove garlic from papery skins by squeezing it out or scraping it out with a butter knife.


Roasted Garlic Hummus

  • 1 15oz can garbanzo beans, drained and liquid reserved
  • 1 whole head roasted garlic
  • 1/2 cup tahini paste
  • 1/3 cup lemon juice
  • 1/2 tsp kosher salt

Place all ingredients in a food processor. Blend until smooth. While food processor is running, pour reserved garbanzo bean liquid thru the hole until you’ve reached your desired consistency. It usually takes 1/4-1/2 cup depending on how thick you like it. Pour into a bowl and place in the refrigerator at least 2 hours before serving. The taste will change after it has chilled.