INGREDIENTS

1 large head of garlic
1 tablespoon extra-virgin olive oil
2 (15-ounce) cans chickpeas/garbanzo beans (about 3 cups total), liquid drained & reserved
1/4 cup tahini (sesame paste)
1/4 cup extra-virgin olive oil, plus additional for garnish
1/4 cup freshly-squeezed lemon juice (1 LARGE LEMON)
3/4 teaspoon salt, plus additional to taste
1/8 to 1/4 teaspoon cayenne or some red pepper flakes
3 to 4 tablespoons reserved liquid from canned chickpeas, plus additional as needed
Smoked paprika and minced fresh parsley, for garnish (optional)

Homemade Pita Wedges, pita chips, crackers, and/or raw vegetable dippers, for serving

DIRECTIONS

Preheat oven to 400
Cut the top off of your whole head of garlic
Place on a small sheet of foil and top with one teaspoon of olive oil
Close the foil packet and back for 40 minutes
Let it cool enough that you can squeeze out the inside of the roasted cloves

Meanwhile add two cans of chick peas/garbanzo beans (drain liquid, but set some aside for later) into a food processor
Add 1/4 cup of tahini paste
Add 1/4 cup of lemon juice, salt, garlic, olive oil and your cayenne pepper or red pepper flakes
Puree for about one minute and add some of the additional bean juice until it’s the consistency you like
Spoon into a bowl, swirl the top with a spoon and add olive oil to the top
Garnish with paprika and chopped parsley (optional)

**In my photo, I have topped the hummus with an olive tapenade