Hummus Recipe

Makes about 10 servings as an hors d’oeuvre or dip

Makes 6 appetizer servings

My family and friends always love this creamy dish, which can be found all over the world. Since hummus refrigerates well, I try to keep it on hand as a nutritious snack for my children and grandchildren. The canned chickpeas make this version less garlicky than the norm because the garlic is baked first.


8 unpeeled garlic cloves

One 15.5-ounce can Goya chickpeas, drained

3 tablespoons tahini (sesame paste)

1/4 cup freshly squeezed lemon juice

1 teaspoon kosher salt

1/4 teaspoon ground cumin

1/3 cup plus 2 tablespoons cold water


Wrap the garlic tightly in a piece of foil. Bake in a toaster oven at 350 degrees for 15 minutes, or until soft. Remove and let cool until you can handle the cloves.

Squeeze the pulp from each clove into a food processor. Add the chickpeas, tahini, lemon juice, salt, and cumin. Pulse until smooth, adding water through the feed tube until the mixture is creamy and has a mayonnaise-like consistency. Season to taste.