Roasted Garlic Hummus

Ingredients

• 1 large head garlic
• 2 1/2 Tbsp olive oil, divided
• 1 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

Directions

1. Heat the oven to 400 degrees. Slice about 1/4-inch off the top of the garlic head so the cloves are visible. Set the garlic on a piece of foil, spoon 1 1/2 tsp olive oil over the cut side, and close the foil around it. Roast for 35 – 45 minutes, until the garlic turns golden brown. Take it out of the oven and let it cool.
2. Add the chick peas to a food processor along with the lemon juice, tahini, salt, and cumin. Pulse for 2 minutes.
3. Pause to scrape the sides and bottom of the food processor. Add the remaining 2 Tbsp olive oil. Keep 3 – 4 garlic cloves aside, then add the rest, about 10 – 11, to the food processor. Pulse for 1 minute, then add the water, using 3 Tbsp for a looser hummus or 2 if you prefer it thicker. Pulse for 1 – 2 minutes longer.
4. Spread the hummus on a plate and make a little well in the center. If you want the extra olive oil, add 1 – 2 Tbsp more to taste. Chop the reserved roasted garlic cloves and scatter them over the top, then add parsley and red pepper flakes. Offer it with fresh veggies or pita chips. Keep leftovers chilled in an airtight container.