Roasted Garlic Hummus *

 1 large head garlic, whole and unpeeled

3 cups canned chickpeas, rinsed and drained

Zest and juice of 1 lemon

1/4 cup tahini

1/4 cup EVOO

Sea salt and Freshly Ground Black Pepper

Fresh veggies or triscuit crackers for serving

Preheat oven to 425.  Cut off top of garlic head so you can just see the tops of cloves peeking through.  Discard top, then sit garlic on a piece of foil and seal ends tightly, while leaving parcel slightly baggy.  Place on small foil pan and bake for 45 minutes.  Let cool in foil wrapping.  Put chickpeas in food processor.  Add lemon zest and juice; squeeze in soft flesh from roasted garlic.  Spoon in tahini and 1/4 cup oil.  Blitz to a smooth puree.  Add up to 1/4 cup cold water to get desired consistency, blitzing as you add. Add 1 tsp salt and pepper.  Taste and season with more salt if desired.  Place in serving dish.  Drizzle olive oil on top if desired and serve.  Serve with veggies or crackers.  Refrigerate any leftovers.

Serves 8