Roasted Garlic Hummus

I made this for Margaret earlier today. We both agreed that it was very tasty.

Roast a head of garlic by:

1.       Peel off the outer layer of “paper.” Leave the cloves covered by their covering, though. If you want, trim the ends of each clove to expose the cloves but this isn’t necessary.

2.       Center the head on a square of aluminum foil.

3.       Drizzle the top of the head with a little olive oil.

4.       Tightly close the foil, leaving some air inside the packet.

5.       Bake at 350 degrees for 35 minutes (or turn off the oven after 25 minutes, not opening the door, and let it sit for another 20 minutes.

6.       Allow to cool for a bit and open the packet. Remove a clove. If you didn’t trim the end, trim the opposite end now (the end where you pulled it from the head).

7.       Squeeze the cooked garlic out of the clove.

8.       Wrap and refrigerate any unused portion.

Combine in a blender:

1.       1 can of chick peas, drained, but reserve ¼ cup of the liquid

2.       ¼ cup of the drained liquid from the can of chick peas

3.       3 tablespoons of lemon juice

4.       4 cloves of roasted garlic (just the inside, not the paper)

5.       ½ teaspoon salt

6.       1 ½ tablespoons olive oil

7.       1 ½ tablespoons of tahini

Pulse/blend for a couple of minutes. You may need to stir it periodically to get it to blend.

Put in a bowl. Make a well in the center, add ½ tablespoon of olive oil and another clove or two of roasted garlic, flaked into in small pieces.

Serve with crackers or pita bread.