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Roasted-Garlic Hummus
Nb persons: 6
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| 3 large | garlic cloves, unpeeled |
| 1 tablespoon plus 1 teaspoon | extra-virgin olive oil |
| One 19-ounce can | chickpeas, drained |
| 1/4 cup | freshly squeezed lemon juice |
| 3 tablespoons | sesame tahini |
| 3 tablespoons | water |
| 1 teaspoon | coarse salt |
| 1/4 teaspoon | cayenne pepper |
| 1/4 cup | fresh chives, minced |
1. Preheat oven to 400 degrees. Place garlic cloves on a small piece of foil, and lightly drizzle with 1 teaspoon olive oil. Seal foil to form a pouch, and roast garlic in oven until soft, about 20 minutes. Remove the garlic from the oven, and allow garlic to cool slightly; peel and transfer to the bowl of a food processor. Add the chickpeas, and process until finely chopped.
2. Add lemon juice, sesame tahini, water, salt, cayenne pepper, and 1 tablespoon olive oil, and process until the texture is light and fluffy but not entirely smooth, about 2 minutes. Stir in chives, and transfer to a serving bowl. Serve with assorted crudites, if desired.
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