ST. LOUIS — Roasted Garlic Hummus

Makes about 2 cups


  • 1 head garlic
  • 1 19-ounce can chickpeas, rinsed
  • Juice of half a lemon
  • ¼ to ½ cup olive oil
  • Dash cayenne pepper
  • Dash cumin
  • ½ tsp Salt, to taste
  • 2 tablespoons chopped fresh parsley for garnish
  • Paprika, for garnish


  • Preheat oven to 425°F. Remove the loose papery outside skin from the garlic head without separating the cloves. Slice off the top ½ inch. Wrap in a small square of foil and roast until the garlic is very soft, about 40 minutes.
  • Unwrap and cool slightly. Separate the cloves and peel.
  • Puree the garlic, chickpeas, lemon juice, olive oil, cayenne, cumin, salt in a food processor..
  • Transfer to a small serving bowl, garnish with a sprig of parsley and a sprinkling of paprika. Serve with vegetables and pita chips!