Roasted Garlic Hummus is a healthy easy recipe to create a delicious mellow flavored dip for vegetables, slices of bread, nuts and pita chips.
1 very large head of garlic
2 – 15 oz cans of chickpeas drained, saving the liquid in a cup
1/4 cup tahini (sesame paste)
1/4 cup extra virgin olive oil
1/3 cup freshly squeezed lemon juice (don’t buy that bottled stuff)
1 teaspoon pink Himalayan salt
1/4 teaspoon cayenne
Paprika and minced fresh parsley for garnish
Preheat oven to 400 degrees
Peel the outter layer of garlic skin off the bulb. Cut the top of the bulb off so all the tips of the buds are exposed.
Place in foil, drizzle with olive oil, then salt and pepper to taste. Wrap foil tightly and place bundle on a cookie sheet in the oven. Bake 35 minutes.
Place drained chickpeas, tahini, olive oil, lemon juice, salt, cayenne and 3 tablespoons of chickpea juice in a food processor that has the blade in.
Once garlic is done, remove from oven and allow to cool to the touch. Carefully open the packet. Squeeze each garlic clove from the bottom and place roasted garlic into the food processor.
Process on high until hummus is smooth and creamy. If needed add more chickpea juice 1 tablespoon at a time until smooth and creamy.
Store in the refrigerator for up to one week.