Note: Roasted chickpeas for the garnish can easily be purchased in the supermarket. Or roast your own: Toss 1 can chickpeas (drained, rinsed, and patted dry) with olive oil on a baking sheet. Roast at 400 degrees F. for 30 to 40 minutes. Sprinkle with salt.

1 head garlic
2 15-ounce cans chickpeas, drained and rinsed
1/2 cup tahini
1/4 cup lemon juice (about 1 lemon)
1/2 cup olive oil
fine sea salt
rreshly ground black pepper
roasted chickpeas, for garnish

Slice off top 1/2-inch of garlic. Place on a piece of foil, drizzle with a little oil, and crimp into a packet. Roast in a 350-degree F oven for about 30 to 40 minutes. Carefully open packet and let garlic cool slightly. Squeeze garlic out of skin.

Combine the garlic, chickpeas, tahini, and lemon juice in the bowl of a food processor. Pulse until mashed. Drizzle in olive oil and puree until emulsified. If too thick, add about 1/4 cup water. Season with salt and pepper. Pulse to combine.

Spoon into serving bowl and drizzle with olive oil. Garnish with roasted chickpeas. Serve with pita bread. Store leftover hummus in an air-tight container with a little oil drizzled on the surface of the hummus to prevent skin from forming.

Yield: 3 cups.

- Recipe courtesy of Joseph Erdos

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