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These dips are so tasty and easy to make you’ll want to skip the stuff at the store

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MILWAUKEE -- In this week's Dining with Duria, Angelica shows us how to prepare roasted garlic hummus.

Roasted Garlic Hummus


  • 1 large head of garlic (NOTE: if you’re not roasting garlic, 2-3 fresh cloves of garlic work)
  • 2 ½ Tbsp olive oil
  • 1 (15 oz) can chick peas, drained
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp tahini
  • ½ tsp salt, or to taste
  • ¼ tsp ground cumin
  • 3 Tbsp of water
  • Chopped fresh parsley, red pepper flakes and olive oil for garnish
  • OPTIONAL: ½ cup pine nuts, plus extra for garnish


  • Preheat oven to 400 degrees.  Cut about ¼  inch from top of garlic to expose tops of cloves.  Place garlic head on a sheet of foil and drizzle a little bit of olive oil over top of garlic.  Wrap foil up around garlic and roast 35-45 minutes until golden brown.  Remove from oven and allow to cool.  (NOTE: you can skip this step if you don’t want to roast garlic and want to use fresh garlic instead.)
  • In a food processor, add chick peas, lemon juice, tahini, salt, and cumin and then pulse mixture 2 minutes.  Scrape down sides and bottom of food processors, and add olive oil, and water, pulse again.  The add garlic gradually and keep pulsing mixture until it comes out into a smooth, creamy consistency.  You can add an additional Tbsp or two of water if the hummus is too thick.  (OPTIONAL: you can add the pine nuts in this step.)
  • Plate hummus, make an indentation in the center and drizzle 1-2 Tbsp more olive oil to taste.  Take remaining chopped garlic cloves, parsley, red pepper flakes and pine nuts and sprinkle as a garnish.  Best when hummus is served refrigerated.

Baba Ghanoush (aka Roasted Eggplant Dip)


  • 1 large eggplant
  • ¼ cup tahini
  • 3 garlic cloves, minced
  • ¼ cup fresh lemon juice
  • ¼ tsp ground cumin
  • 1/8 tsp smoke paprika (optional)
  • 1 tsp maple syrup (optional)
  • Salt, to taste
  • 1 Tbsp olive oil
  • 1 Tbsp chopped fresh parsley


  • Preheat oven to 400 degrees.  Prick eggplant a few times with a fork, place on a baking sheet and bake for about 30-40 minutes.
  • When eggplant has cooled a bit, peel off the flesh and puree insides with a food processors.  Combine tahini, lemon juice, garlic, cumin, salt and paprika and pulse until it’s smooth and creamy.  Add maple syrup until it’s reached your desired taste.
  • Plate baba ghanoush, make an indentation in the center and drizzle with olive oil and garnish with chopped parsley.