Tasty Tuesday: Roasted Garlic Hummus

Introducing a new Tasty Tuesday series: 5 Ingredients or LESS!
Over the next few Tasty Tuesdays, we will be featuring recipes that include 5 (or less) simple, commonly found ingredients.
To start, we have Roasted Garlic Hummus.. which we have found to be excellent not just with veggies, but on sandwiches, with potatoes, with whole wheat crackers, on toast, and just about anything you want!
Garlic has been known to have certain phytochemicals, which help prevent cells from being damaged that could potentially lead to cancer! Garlic also is an awesome antibiotic to help reduce risk of infection. Basically, garlic is a super food!
Let us know how you use hummus!
1 bulb of garlic
2 teaspoons olive oil
1 540 ml can of chickpeas drained and rinsed
2 teaspoons tahini
juice of one large lemon
3-4 tablespoons olive oil
Salt to taste

– Preheat your oven to 375 degrees Fahrenheit and slice the root end off the bulb of garlic.
– Place the garlic on a parchment lined baking sheet, cut end up, and drizzle with the olive oil.
– Roast the garlic for about 25-30 minutes or until it’s soft and slightly browned.
– Remove the garlic from the oven and let it cool slightly before squeezing the roasted cloves out of their skins and into the bowl of your food processor.
– Add the chickpeas, the tahini, lemon juice and sea salt, and blend on high speed until the mixture is creamy and smooth.
– While the food processor is running, drizzle in the olive oil until the hummus becomes even more creamy and pale in color
– Enjoy!

Recipe adapted from: The Busy Baker.