Roasted Garlic Hummus

Ingredients

• 1/2 bag of dry chickpeas 
• 2 tsp baking soda divided 
• 1 head of garlic 
• 1 tsp cumin 
• 2 tsp red pepper flakes 
• 1/2 cup tahini 
• 1 raw garlic clove 
• 1/2 cup lemon juice 
• Salt and pepper to taste 
• Extra virgin olive oil (added as needed) 
• Paprika and parsley for garnish 

Directions

1. Place chickpeas in a bowl. Fill with water until water is about 1 inch above chickpeas. Add 1 tsp of baking soda and mix. Cover and allow the chickpeas to soak overnight. 
2. Strain chickpeas and add to a boiling pot. Cover with water until water is about 1 inch above chickpeas. Add 1 tsp of baking soda. Bring water to a boil. Once boiling, reduce to a simmer and cover. Allow the chickpeas to simmer for about 1 hour or until they start to break apart. Strain the chickpeas. 
3. Preheat oven to 400 degrees. Cup the top off of the head of garlic. Coat in olive oil, salt and pepper. Wrap the head of garlic in tin foil and bake for 40 minutes. 
4. Add chickpeas, roasted garlic, cumin, red pepper flakes, tahini, raw garlic clove, lemon juice and salt and pepper to the food processor. 
5. Process using the puree feature on the food processor. 
6. Using the Big Mouth chute on top of the food processor slowly add olive oil until desired creamy consistency. Use the bowl scraper to scrape the sides of the food processor. 
7. Remove hummus from food process and garnish with olive oil, paprika and parsley. Serve chilled with fresh pita. 

Makes: 8 servings