Roasted Garlic Hummus

I am one of those people who can't stand store bought Hummus because i always think it tastes like wallpaper paste. I love this recipe because it is quick and easy so you can have Hummus any time you want. You can substitute store bought roasted garlic if you grocery store carries it in the herb department but you will need to use more of it than if you make it yourself. I personal love to serve this with fresh roasted Naan as I like the warmth of the fresh bread over something like Pita or chips.

INGREDIENTS
2 oz roast garlic
2 tablespoons extra-virgin olive oil , plus extra for drizzling
2 thinly sliced garlic cloves
3 tablespoons lemon juice
1/4 cup water
6 tablespoons tahini , stirred well (see note)
1 (14-ounce) can chickpeas , drained and rinsed (see note)
1/2 teaspoon table salt
Pinch cayenne
2 teaspoons chopped fresh parsley

INSTRUCTIONS

1. Heat olive oil and 2 thinly sliced garlic cloves in small skillet over medium-low heat. Cook, stirring occasionally, until golden brown, about 15 minutes. Using slotted spoon, transfer garlic slices to paper towel-lined plate and set aside; reserve oil. Cut the tops off of the garlic and roast at 350 for 30-45 minutes. Once roasted garlic is cool, squeeze cloves from their skins (you should have about 1/4 cup).

2. Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and garlic cooking oil in second small bowl or measuring cup.

3. Process chickpeas, roasted garlic puree, salt, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

4. Transfer hummus to serving bowl, sprinkle toasted garlic slices and parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.