This hummus is a great snack whether your watching the game or waiting for dinner.  It’s so easy to prepare that you’ll find yourself making it over and over again.  I normally enjoy hummus with a warm pita, but my latest obsession has been Trader Joe’s Pita Chips with Sea Salt – they are proving to be the perfect hummus scooper!

Ingredients

• 1 whole head garlic
• 3 tablespoons extra-virgin olive oil
• 1-15 oz. can chickpeas (garbanzo beans), drained, liquid reserved
• 2 tablespoons tahini
• juice of 1/2 lemon
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 2 tablespoons chopped parsley, for garnish (optional)
• Greek olives, for garnish (optional)

Directions

Preheat the oven to 350°F.

Cut the head of garlic in half through the center; set the halves cut side up on large piece of foil.  Drizzle 1 tablespoon of the olive oil over the halves; fold the foil over the top.  Roast in the oven until the cloves are soft and golden brown, about 30-40 minutes.

Place the chickpeas and tahini in a food processor.  Squeeze the garlic to remove the cloves and add to the food processor, removing any of the papery skin. Process until combined and smooth.  If the hummus seems too thick, stir in some of the chickpea liquid to thin.

Stir in the lemon juice, cumin and salt.  Spoon the hummus into a serving bowl; drizzle the remaining 2 tablespoons of olive oil over the top.  Sprinkle with parsley or Greek olives.