Ingredients

The following ingredients have 4 Servings
  • 1 large head garlic
  • 2 1/2 Tbsp olive oil, (divided)
  • 1 (15 oz) can chick peas, (drained)
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp tahini
  • 1/2 tsp salt, (or to taste)
  • 1/4 tsp ground cumin
  • 2 - 3 Tbsp water
  • Chopped fresh parsley and red pepper flakes, (for garnish)

Instruction

  • Preheat oven to 400 degrees. Cut about 1/4-inch from top of garlic to expose tops of cloves. Place garlic head on a sheet of foil and drizzle 1 1/2 tsp olive oil evenly over top of garlic.
  • Wrap foil up around garlic and roast 35 - 45 minutes until golden brown. Remove from oven and allow to cool.
  • To a food processor add chick peas, lemon juice, tahini, salt and cumin then pulse mixture 2 minutes. Scrape down sides and bottom of food processor, add remaining 2 Tbsp olive oil, set aside 3 - 4 cloves of the garlic and add remaining (about 10 - 11) to food processor.
  • Pulse 1 minute, then add water (I used 3 Tbsp but if you like it thicker you may want to use 2) and pulse 1 - 2 minutes longer.
  • Plate hummus, make indentation in center and add 1 - 2 Tbsp more olive oil to taste (optional), then chop remaining roasted garlic cloves and sprinkle over top, sprinkle with parsley and red pepper flakes.
  • Serve with fresh veggies or pita chips. Store in refrigerator in an airtight container.