Roasted Garlic Hummus

It's tempting to think that something this simple and ordinary (hummus, for heaven's sake!) would taste simple and ordinary, too. But it does not. I'd been making hummus for years with raw garlic, but it wasn't until tasting my friend Stephanie's hummus made with roasted garlic that I realized the profound difference in flavor roasting the garlic makes.

Our local Slow Food convivium held a potluck here last night with the theme "Comfort Food," and I was assigned an appetizer. So, roasted garlic hummus, made with my CSA chickpeas, it was.

Pita chips are the expected accompaniment to hummus, but all manner of crackers and vegetables alongside are equally wonderful.

You may want to double or even triple this recipe. Hummus tends to evaporate quickly!

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ROASTED GARLIC HUMMUS
Adapted from Eating Well magazine

1 head garlic
2 cups cooked CSA chickpeas
2 tablespoons lemon juice
2 teaspoons soy sauce
1 tablespoon olive oil
1 tablespoon tahini (sesame paste)
2 tablespoons water
Salt to taste (I used 1/2 teaspoon)
Chopped parsley for garnish

Heat oven to 425 degrees. Slice the top 1/4-inch or so off the top of the garlic head; don't separate the cloves. Wrap in a small square of foil and roast about 30 minutes or until the garlic is very soft. This process makes your kitchen smell wonderful.

Let the garlic cool enough to handle, then turn the head on its side and place a spatula vertically on the head, just above the roots. Hold the garlic in place and press the spatula down firmly, drawing it toward the top of the garlic as you press out the roasted garlic from inside the cloves.

In food processor, combine roasted garlic, chickpeas, lemon juice, soy sauce, olive oil, tahini, water and salt. Puree until the hummus reaches the texture you like. It's good smooth, but is also interesting and tasty if it's a little grainy. Serve sprinkled with chopped parsley and drizzled with a little olive oil.