Roasted Garlic Hummus
1 can (15 ounces) chickpeas, drained and rinsed
1 head of garlic
3 tablespoons tahini
3 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon paprika
2-3 tablespoons water
Preheat the oven to 400°F (200°C).
Cut off the top of the garlic head to expose the cloves. Drizzle with a little bit of olive oil, wrap in foil and roast in the oven for 30-40 minutes or until the garlic is soft and tender.
Once the garlic is cool enough to handle, squeeze the cloves out of their skins into a food processor or blender.
Add the chickpeas, tahini, lemon juice, olive oil, salt, cumin, paprika, and 2 tablespoons of water to the food processor or blender.
Blend the mixture until it's smooth and creamy, scraping down the sides as needed. If the hummus is too thick, add additional water 1 tablespoon at a time until it reaches your desired consistency.
Taste the hummus and adjust the seasoning as needed.
Transfer the hummus to a serving bowl and drizzle with additional olive oil, paprika, and/or fresh herbs if desired.
Serve with pita bread, vegetables, or crackers.