We have made this both with fresh chickpeas and canned. While the fresh do taste a little better, it's a lot more work. If you use good EVOO, good tahini and fresh lemon juice the canned peas work fine.
Ingredients
1 Head of garlic
3 T Sesame tahini
1 T EVOO
1 tsp Salt
1 15 oz can chickpeas, drained
½ tsp Cayenne pepper reserving
3 T of the water
Directions
Preheat oven to 375. To roast garlic, cut off the top of the bulb of garlic to expose
the tops of the cloves inside (cut as close to the top as you can). Sprinkle some
olive oil and salt over top, rub it in a little so that each clove gets a little oil on it.
Place the bulbs into an oven proof dish and wrap snugly with foil. Roast in a 375
degree oven for about 30 minutes. Tops should be nicely brown but not burnt.
Once cooled, squeeze the cloves out of the skin directly into a food processor.
Add the chickpeas and 3 T of the chickpea water to the processor. Add the rest
of the ingredients and process until the texture is light and fluffy but not entirely
smooth. Taste and adjust seasoning accordingly. Spoon into a serving bowl.
Paprika Oil
2 T Paprika
2 C EVOO
Spoon paprika into a jar or bottle. Pour in olive oil and seal the bottle. Leave in a
cool, dark place, shaking the bottle occasionally, for 1 week. Line a funnel with a
double layer of cheesecloth and then strain the oil into another bottle. Drizzle oil over hummus and serve with pita bread.
