Roasted Garlic Hummus

Dr. Sweetpea is a huge fan of store bought hummus. I always end up buying a big tub of hummus since he goes through it on a weekly basis. I've heard from many people that making hummus is super easy at home, and since we recently bought a brand new food processor, I decided to give it a whirl, and we're loving it!!! So easy, creamy, garlicy, and it's much cheaper than buying the tubs. Dr. Sweetpea couldn't stop raving about how good the hummus is! I'm going to try making roasted red pepper hummus next time :o)

Roasted Garlic Hummus

(Source: America's Test Kitchen)

2 heads garlic

2 tablespoons extra-virgin olive oil, plus extra for drizzling

2 thinly sliced garlic cloves

3 tablespoons juice from 1 to 2 lemons

1/4 cup water

6 tablespoons tahini, stirred well

1 (14-ounce) can chickpeas, drained and rinsed **See Note Below**

1/2 teaspoon table salt

Pinch cayenne

2 teaspoons chopped fresh parsley

Remove outer papery skins from garlic; cut top quarters off heads and discard. Wrap garlic in foil and roast in 350-degree oven until browned and very tender, about 1 hour. Meanwhile, heat olive oil and 2 thinly sliced garlic cloves in small skillet over medium-low heat. Cook, stirring occasionally, until golden brown, about 15 minutes. Using slotted spoon, transfer garlic slices to paper towel-lined plate and set aside; reserve oil. Once roasted garlic is cool, squeeze cloves from their skins (you should have about 1/4 cup).

Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and garlic cooking oil in second small bowl or measuring cup.

Process chickpeas, roasted garlic puree, salt, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

Transfer hummus to serving bowl, sprinkle toasted garlic slices and parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

**Note**  For super creamy hummus, toss the rinsed and drained chickpeas with baking soda (1 1/2 teaspoons per 14-ounce can) and then heat them in the microwave or in a skillet over medium heat for 2 to 3 minutes until the beans are hot. Transfer the beans to a large bowl and wash with three or four changes of cold water, all the while agitating the beans vigorously between your hands to release the skins, which will float easily away. Easy, creamy hummus? Yes, please.