Roasted Garlic Hummus

I have made this recipe many times, but this is the first time I ever took a photo of it. This hummus is worth sharing, so I quickly snapped this photo as we brought it to a football get together. (The tray's empty spot was later taken up by pita chips). I love the taste and texture of this hummus. The scent of garlic roasting is also amazing in this house! The hummus is easy to make and one of the first staples I started making more frequently than buying the premade. We've used it as dip on crackers and veggies, and as a topping on sandwiches. This recipe was found on The Novice Chef. This is one of the first food blogs I started reading, and I have never been disappointed by any of the recipes. I highly recommend checking it out.

You will need:
*2 cups canned chickpeas
*3 tablespoons tahini
*4 tablespoons olive oil
*1/4 cup warm water
*1 extra large head of garlic
*1 lemon, juice of
*1/2 teaspoon sea salt
*1/2 teaspoon cumin
*1/8 teaspoon cayenne pepper

1. Preheat oven to 375°F Cut off the very top of the garlic clove (about 1/4) so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow cool.

2. Once the garlic has cooled completely, squeeze the roasted garlic out of each clove into food processor. Rinse and drain chickpeas. Add them, and all other ingredients except olive oil, and blend until completely smooth. You will want to scrape the sides to make sure everything is even textured.

3. Add a tablespoon of olive oil at a time, allowing it to combine fully, until you have reached your desired consistency.

4. Serve at room temperature with crackers or veggies. Use as a topping on sandwiches. You can also refrigerate the hummus in an airtight container for up to a week.