We are serving up our roasted garlic hummus dip at our Main Street location tonight for our garlic workshop.  Here is the recipe for you to whip up at home!


2 cups of cooked chickpeas (or canned)

2 – 3 garlic bulbs

4 tbsp extra virgin olive oil

1 lemon (juice of)

4 tbsp water

2 tbsp tahini

Fresh parsley (for garnish)


Preheat oen to 400F.  Slice off the tops of the garlic so each cloe is slightly exposed.  Baste with olive oil and bake in a muffin tin for 35 – 45 minutes, until the cloes are golden.  Remoe and cool.

Squeeze our roasted garlic into a food processor.  Add chickpeas and pulse so they are chopped up.  Add lemon juice, olive oil, salt and tahini

Open the food processor periodically and scrape the sides so that everything is mixes.  Add the water 1 tbsp each time until desired consistency is reached.

Garnish with fresh parsley.


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