Ingredients
1large garlic head
2½tbspolive oil,divided
15ozchick peas,(1 can), drained
3tbsplemon juice,fresh
3tbsptahini
½tspsalt,or to taste
¼tspground cumin
3tbspwater
fresh parsley,chopped, for garnish
red pepper flakes,for garnish
Preparation
Preheat the oven to 400 degrees F.
Cut about ¼-inch from the top of garlic to expose the tops of cloves. Place the garlic head on a sheet of foil and drizzle 1½ teaspoons of olive oil evenly over top of garlic.
Wrap the foil up around garlic and roast for 35 to 45 minutes until golden brown. Remove from oven and allow to cool.
To a food processor, add the chickpeas, lemon juice, tahini, salt, and cumin, then pulse the mixture for 2 minutes.
Scrape down the sides and bottom of the food processor, then add the remaining 2 tablespoons of olive oil. Set aside 3 to 4 cloves of the garlic and add the remaining, about 10 to 11 cloves, to a food processor.
Pulse for 1 minute, then add water and pulse for 1 to 2 minutes longer.
Plate the hummus, make an indentation in the center, and add 1 to 2 tablespoons more olive oil to taste.
Chop the remaining roasted garlic cloves and sprinkle over top. Sprinkle with parsley and red pepper flakes.
Serve with fresh veggies or pita chips. Enjoy!
