1 whole head garlic
3 tablespoons extra virgin olive oil
1 15-ounce can chickpeas, drained, liquid reserved
2 tablespoons tahini (sesame seed paste)
juice of 1/2 lemon
1/2 teaspoon each: ground cumin, salt
2 tablespoons chopped parsley
Heat oven to 350 degrees F. Separate garlic cloves from hard stem. Place on a pieces of foil, Drizzle with 1 tablespoon olive oil; fold foil over the top. Roast until cloves are soft and golden brown, 30 to 45 minutes. Squeeze out the roasted garlic from their skins.
Place chickpeas, tahini and roasted garlic in food mill. Process it through the finest plate. Stir in lemon juice, cumin and salt. If too thick, stir in some of the reserved chickpea liquid to thin. Spoon hummus into serving bowl and drizzle remaining 2 tablespoons olive oil over the top. Sprinkle with chopped parsley.
Serves 8.
Adapted from “Chicago Tribune,” September 3, 2008.
