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Hummus with Roasted Garlic


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Hummus with Roasted Garlic


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Hummus with Roasted Garlic


  • Prep Time : 20 min
  • Cook Time : 40 min
  • Ready Time : 1 hour



  • 1 head garlic
  • 1 tablespoon plus 1/4 cup vegetable oil
  • 1 can (15 ounces) chickpeas, drained
  • 1/2 cup tahini (100 % sesame seed paste, not tahini sauce)
  • 5 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1 teaspoon kosher (coarse) salt, or more to taste
  • 1 teaspoon ground cumin
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper


1. Preheat the oven to 400°F.

2. Slice off the top of the garlic head so that all the cloves are exposed. Place the garlic on a square of aluminum foil, and pour the 1 tablespoon oil over the exposed cloves. Twist the foil tight, and roast for 40 minutes. Open the foil and let the garlic cool for 5 to 10 minutes.

3. Combine the 1/4 cup vegetable oil and all the remaining ingredients in a food processor. When it is  cool enough to handle, squeeze the roasted garlic out of the cloves and add it to the other ingredients. Process until smooth.

About Judy Bart Kancigor


Judy Bart Kancigor is a contributing feature writer and columnist for the Orange County Register and the Canadian Jewish News, food editor of Orange County Jewish Life magazine, and a popular teacher of Jewish cooking and family life. She is the author of Cooking Jewish: 532 Great Recipes from the Rabinowitz Family (Workman Publishing), which chronicles five generations of her wacky family through its recipes, photos and stories, inviting the reader not just into the kitchen, but into a vibrant world of family and friends.

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