Roasted Garlic Hummus (WFPBNO)

I love hummus for a quick snack or to add to a wrap. But, all store bought hummus I've seen has oil in it. This recipe does have tahini in it which does increase the fat content  but it's so good! The important thing about this recipe is it takes an hour for the garlic to roast and then it needs to cool. So plan accordingly. 

Roasted Garlic:

• 1 whole head garlic

Cut the top off the head of garlic. Drizzle with vegetable broth. Wrap in a sheet of aluminum foil that has been crimped at the top. Bake at 375F (I cook in my toaster oven) for one hour. Let cool.

Hummus:

• 1 can (15 ounces) chickpeas, drained (save the liquid)
• 3 tablespoons lemon juice
• 1 head roasted garlic
• 1/3 cup tahini
• pinch of smoked paprika
• 1 tablespoon Sriracha

Add all ingredients to a food processor. Start with 3 tablespoons of the chickpea liquid. To get the garlic out of the cloves just pinch the end that is attached to the root and it should squirt out the top where you cut it. Whirl until it's smooth and creamy. You may need to add more chickpea liquid to get the consistency you enjoy. 

Once it's the consistency you like, scoop the hummus into a serving bowl and sprinkle with more smoked paprika. Serve with pretzels, celery, fresh bread, pita chips, etc.

Enjoy!!