Roasted Garlic Hummus

Roasted Garlic Hummus Recipe compliments of Jamie Whitten

1 can garbanzo beans aka chickpeas

1 head garlic, roasted and squeezed out

1/3 cup Tahini

½ cup plain Greek yogurt

Juice of 1 lemon

Salt to taste

Several dashes cayenne pepper

4 Tbls olive oil

½ tsp. cumin (or more to taste)

Directions:

To roast garlic: Do not peel the head of garlic; instead, leave the entire head together, but cut off the top. Drizzle with olive oil and put in a garlic baker or custard cup covered with foil. Bake at 225 degrees for an hour or until soft.  Let cool and squeeze the pulp out of each clove. 

Rinse beans in strainer and place in a food processor. Process a few pulses.  Add remaining ingredients and process until smooth.  Adjust seasonings if needed.  A nice presentation is to serve the hummus in a flat bowl, sprinkled with paprika and drizzled with olive oil.  Some assorted olives are a nice addition to the plate.