Roasted Garlic Humus
2 cups canned chick-peas or cooked chickpeas
2 tablespoons tahiti
5 tablespoons olive oil
1/4 cup warm water
1 large head of garlic
1 teaspoon lemon juice
1/4 teaspoon sea salt
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 to cool.
Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor.
Rinse and drain cooked or canned chickpeas.
Add them and all other ingredients to the food processor and blend until completely smooth.
Scrape ingredients off sides of food processor to make sure it blends evenly.
If you find that the hummus is too thick, you can add additional olive oil at this time.
Add it very slowly, allowing the mixture to combine fully before adding more liquid.
Serve at room temperature with warm pita.
Sprinkle Roasted Garlic Humus with chopped parsley and paprika before serving.
