Hummus with Roasted Garlic and Sun Dried Tomatoes

If you like a deep flavor of roasted garlic, or have a can of sun-dried tomatoes on hand, this is a perfect way to spice up a traditional homemade hummus.

Prep Time 10 minutes

Cooking Time 45 minutes

Yields 6-8 Servings

Ingredients

• 2 large garlic heads

• 1 tsp olive oil

• 1/4 cup of packed sun-dried tomatoes

• 1/4 cup of lemon juice

• 1/4 cup of tahini

• 1 can (15oz) chickpeas, drained and rinsed

• 2 tbsp cumin

• pinch of cayenne pepper

• Salt and pepper, to taste

• Optional - smoked paprika

Directions

• Preheat the oven to 425F

• Peel off outer layers of skin from the garlic heads, leaving the skin on the individual cloves.

• Slice off the top, so each garlic clove is exposed. Use a pairing knife to cut tops off, if necessary.

• Place each garlic head on it's own piece of aluminum foil and drizzle about 1/2 tsp of olive oil on top of each.

• Wrap the garlic heads in the foil and place them directly on the oven rack or a backing sheet.

• Roast in the oven for 35-40 minutes, until garlic cloves are golden and soft.

• Let it cool slightly, then carefully unwrap and let cool further. Once cool enough to handle, gently squeeze each garlic clove out of it's skin.

• In a food processor, combine all ingredients, including roasted garlic cloves, blend for 5 minutes until smooth consistency.

• Taste and add more lemon juice to get a desired consistency.

• Serve in a bowl, sprinkle with smoked paprika.

• Suggestions for serving - fresh pita bread.

• Enjoy!