If you like a deep flavor of roasted garlic, or have a can of sun-dried tomatoes on hand, this is a perfect way to spice up a traditional homemade hummus.
Prep Time 10 minutes
Cooking Time 45 minutes
Yields 6-8 Servings
2 large garlic heads
1 tsp olive oil
1/4 cup of packed sun-dried tomatoes
1/4 cup of lemon juice
1/4 cup of tahini
1 can (15oz) chickpeas, drained and rinsed
2 tbsp cumin
pinch of cayenne pepper
Salt and pepper, to taste
Optional - smoked paprika
Preheat the oven to 425F
Peel off outer layers of skin from the garlic heads, leaving the skin on the individual cloves.
Slice off the top, so each garlic clove is exposed. Use a pairing knife to cut tops off, if necessary.
Place each garlic head on it's own piece of aluminum foil and drizzle about 1/2 tsp of olive oil on top of each.
Wrap the garlic heads in the foil and place them directly on the oven rack or a backing sheet.
Roast in the oven for 35-40 minutes, until garlic cloves are golden and soft.
Let it cool slightly, then carefully unwrap and let cool further. Once cool enough to handle, gently squeeze each garlic clove out of it's skin.
In a food processor, combine all ingredients, including roasted garlic cloves, blend for 5 minutes until smooth consistency.
Taste and add more lemon juice to get a desired consistency.
Serve in a bowl, sprinkle with smoked paprika.
Suggestions for serving - fresh pita bread.