Roasted Garlic Hummus

Hummus. Good for dipping and spreading. Kids love it. Adults love it. Nuff said.

2 heads garlic

 2 cans of canned chickpeas, drained

juice of 1 lemon

1/2 cup of tahini

1 1/4 tsp. salt

1 tsp. ground cumin

1/2 cup olive oil , extra for drizzling over garlic heads

1. Preheat the oven to 400 F.  Using a sharp knife, cut off 1/4" of the tops of the garlic bulbs, exposing the individual cloves inside. Place the heads in a large piece of foil, then drizzle with 1 T. of olive oil. Wrap in foil and roast for 30 - 45 minutes or until the cloves are soft. Allow the garlic to cool before you can handle it

2. In a food processor add the garbanzo beans, lemon juice and roasted garlic. Blend until creamy and hummus-y (it's a word, go with it). Don't forget to scrape the sides of the bowl occasionally. 

3. Add the tahini, cumin, and salt. 

4.With the machine running, stream in the olive oil and blend until smooth. Add  1/3 c water if it is too thick.

5. Sprinkle with paprika and drizzle with olive oil 
***Optional, toss in half a cup of kalamata olives or sun dried tomatoes for something a bit different.

~Maria Rose