By Jayne Cohen
On Hanukkah, I like to have a large platter of hummus and these irresistible matzohs ready for guests while I am hunkered down in the kitchen, frying up latkes.
Readers no doubt have noticed that I am no shrinking violet when it comes to garlic. But I think that most spreads–hummus included–benefit from the more rounded taste of raw garlic mellowed with some gently cooked cloves, similar to the nuanced blend of raw and sautéed onions in chopped liver or chopped eggs and onions. It t