Roasted Garlic Hummus
Serving Size / Yield
- 2 C. canned chickpeas, rinsed and drained
- 2 Tbs. tahini
- 4 Tbs. olive oil
- 1/4 C. warm water
- 1 head garlic
- 1 lemon, juiced and zested
- salt, to taste
- paprika, for garnish
Preheat the oven to 375 degrees. Slice the top of the head of garlic off, so the tops of the cloves are exposed. Drizzle with olive oil and liberally salt and pepper. Wrap in tin foil and roast for an hour.
While the garlic cooks, add the chickpeas and other ingredients to a food processor and blend until completely smooth. Refrigerate.
When the garlic has finished cooking, allow it to cool and then squeeze the roasted cloves out of the head. Once all the cloves have been removed, use either a sharp knife or garlic press to mince the roasted garlic. Add the roasted garlic to the hummus and stir.
Sprinkle liberally with paprika and serve with some warm pita triangles.