Roasted Garlic Hummus
To roast garlic: preheat oven to 400. Slice 1/8 inch off the top of the head of garlic. Place on a double thickness of foil. Drizzle 1 tsp olive oil over garlic and wrap in foil to seal. Roast for 1 hour or until garlic is soft and forms a paste when a clove is squeezed. Unwrap to let cool. When cool enough to handle, squeeze garlic out from skins.
- 6 large cloves roasted garlic
- 2 19 oz cans chickpeas, rinsed and drained
- 1/2 cup fresh lemon juice
- 3 tbsp tahini
- 3 tbsp light mayonnaise
- 1/2-1 tsp. cumin
- salt and pepper to taste
- paprika for garnish
In a food processor, combine garlic, chickpeas, lemon juice, tahini, mayonnaise and cumin. Blend to a smooth consistency. Season with salt and pepper. Add more cumin, if desired. Transfer to a serving bowl and sprinkle with paprika.