Roasted Garlic Hummus

The few days after any holiday is absolutely the worst. My mind is still on holiday, but my school is not! All I want to do is lie around, eat in bed and watch trashy TV. This weekend is going to be all about catching up and maybe some procrasti-baking :P

I am a super garlic aficionado, minus the bloating and gas (what!? :X). I've tried it in all forms...roasted, fried, deep-fried, raw, boiled, barbecue-d, even fermented (black garlic anyone?). If I ever meet a vampire in an alley, I will be so ready. Unless, it's Edward Cullen...is Twilight still relevant or is that so 2013? Anyway, I had too many garlic bulbs lying around threatening to shoot green stems, so I popped them in the oven and made hummus! This totally satisfies my garlic cravings and makes me extremely kissable :D

Roasted Garlic Hummus

2 heads garlic
2 tbsp tahini
1 can of chickpeas
juice of 1 lemon
1/4 tsp salt
2 tbsp cold water
olive oil

1. Preheat oven to 350F. Cut a little bit of the tops of the garlic bulb and put in foil. Drizzle with olive oil and wrap tightly. Roast for 1 hr
2. Remove and let it cool until you can touch it
3. Blend chickpeas in a food processor into a stiff paste (I used an immersion blender)
4. Add tahini, lemon juice and salt. Squeeze the roasted garlic cloves out of their skins and into the processor. You can adjust how garlicky you want it. Blend to mix
5. Add the ice water and blend until smooth (3-4 mins)
6. Serve with olive oil and enjoy with pita chips and veggies