Hummus is a healthy, quick snack or last minute easy appetizer. Use it as a dip for pita chips, bagel chips, pretzel crisps, or veggies. Top sandwiches, salads, wraps, and bagels with it.
Place bulbs and tops on a piece of aluminum foil and drizzle with canola or olive oil.
Bring sides up and seal like a packet.
Place on a baking sheet and bake for 45 minutes or until garlic is brown, soft, and fragrant.
Remove cloves by squeezing the bulb upside down or use a paring knife to ease them out.
To make the Hummus
Place chickpeas in a microwave safe bowl with 2 tbsp water.
Cover with a wet paper towel and microwave for 1 minute and 30 seconds.
Place the hummus ingredients in the work bowl of a food processor or blender and process for 1 minute.
Scrape down the sides and process for an additional 1 minute.
If it's too thick, add water a teaspoon at a time until desired consistency. It will thicken as it stands. It should slowly flow off a spoon.
Test for seasoning, add salt and pepper as needed.
Chill for 30 minutes and serve cold.
Store in an airtight container for up to 5 days.
Notes
Chickpeas and Garbonzo Beans are the same thing.Remember to check the Tahini sauce before using to be sure it's gluten-free.If you can’t find tahini, you can make your own: Add 1 cup toasted hulled sesame seeds (available in large jars in the international aisle) to a food processor or high speed blender and pulse until finely ground. Drizzle in 2 tablespoons canola oil, process for 3 more minutes. If it is too thick (it should be runny and smooth), add in 1 more tablespoon oil and process again until combined. Store in airtight container in refrigerator.