Hummus de Ajo Rostizado

Although hummus is widely available at supermarkets, it’s quick and easy to make at home—at a fraction of the price. Chickpeas are a great source of fiber, protein, calcium, and iron. Roasting garlic makes it mellow, so this recipe has less bite than most hummus. Serve with crudités or low-carb pita.
Number of servings? 4

¼ large head of garlic
1⁄16 cup plus 2 teaspoons extra-virgin olive oil, divided
½ (15½-ounce) cans chickpeas, drained and rinsed
1 ½ tablespoon freshly squeezed lemon juice
1⁄16 cup extra-virgin olive oil
1⁄16 cup tahini
½ teaspoon ground cumin
¼ teaspoon salt
1⁄32 teaspoon freshly ground black pepper
⅛ cup water
Preheat the oven to 400°F. Cut the top ¼ inch off the garlic head to expose the cloves. Set the garlic cut side up on a piece of foil and drizzle with 2 teaspoons oil. Close tightly to form a packet. Bake until garlic is very soft, about 45 minutes. Remove from the oven and let cool at room temperature.
Separate the garlic into cloves. Squeeze the roasted garlic out of the skins.


Purée garlic, chickpeas, lemon juice, oil, tahini, cumin, salt and pepper in food processor until smooth. With the motor running, pour water slowly through the feed tube until the hummus reaches your desired consistency. Transfer to a bowl and serve right away or refrigerate in an airtight container for up to 2 days.



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