Roasted garlic hummus

Ingredients:

• 3 whole heads garlic
• 2 (15 ounce) cans organic chickpeas, drained and rinsed
• Zest of 1 small lemon
• Juice of ½ small lemon
• 2 (heaping) tablespoons chopped sun-dried tomatoes (not packed in oil, preferably)
• 1 teaspoon salt
• 1 tablespoon tahini
• 1 tablespoon plain Greek yogurt
• ¾ cup olive oil
• Sprinkle dried parsley, for garnish
• Sprinkle toasted sesame seeds, for garnish
• Sprinkle cumin, for garnish
• Sprinkle paprika, for garnish
• Pita wedges, bagel chips, pita chips, or cucumbers/veggies, for dipping

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list to have ready and organized for use.
2. Preheat the oven to 400°, and prepare 3 small squares of foil.
3. Cut the tops off the heads of garlic, exposing the cloves a little. Drizzle with a touch of oil and sprinkle with a touch of salt for added flavor, and wrap each head in a square of foil.
4. Place the wrapped heads onto a small baking sheet and roast for about 45 minutes, until the garlic is tender and sweet. Allow to cool slightly, then squeeze the softened garlic cloves out the papers.
5. To prepare the hummus, add the chickpeas into the bowl of a food processor along with the roasted garlic cloves plus the remainder of the ingredients up to and including the Greek yogurt, and process until smooth. Then, with the processor running, slowly drizzle in the olive oil until well-incorporated, and process for several minutes more until very smooth and creamy.
6. To serve, spoon the hummus into a large bowl or serving platter and drizzle with a little olive oil, and sprinkle over a little of the dried parsley, the sesame seeds, the cumin and the paprika, and serve with warm pita wedges, lavash, pita chips, or veggies.