Roasted Garlic Hummus with Crispy Pastrami

• 1 head Garlic
• 1 teaspoon Olive Oil
• 30 ounces, weight Canned Garbanzo Beans, Drained (Reserve Liquid), Or 2 Cups Dry Garbanzo Beans, Soaked Or Quickly Cooked (Also Reserve Liquid)
• 3 Tablespoons Tahini
• 1/2 teaspoons Cayenne Pepper
• 1/4 teaspoons Black Pepper
• 1/4 teaspoons Fine Sea Salt
• 1/4 cups Extra Virgin Olive Oil, More As Needed (plus Extra For Drizzling)
• 4 slices Deli-style Pastrami
• 2 Tablespoons Toasted Pine Nuts
• 1 Tablespoon Chopped Parsley
• 1/4 teaspoons Crushed Red Pepper
• 1/4 teaspoons Toasted Sesame Seeds
• 18 teaspoons Poppy Seeds
• Flatbread, Naan, Pita Chips, Assorted Veggies (for Serving)

1. For the roasted garlic: Preheat oven to 400 degrees F. Cut top off garlic, revealing cloves but leaving head intact.
2. Place head of garlic (cut part facing up) in one of the molds of 12-count muffin tin.
3. Drizzle with olive oil and cover with foil.
4. Roast garlic for 3035 minutes or until brown and fragrant.
5. Remove from heat and let cool 510 minutes.
6. Once cool enough to handle, release cloves from head by pressing bottom firmly until cloves pop out.
7. Set aside.
8. For the hummus: In bowl of food processor, combine roasted garlic, garbanzo beans, 2 to 3 tablespoons of liquid from garbanzo beans, tahini, cayenne pepper, black pepper and salt.
9. Pulse mixture 6 to 7 times to break up beans and garlic.
10. With food processor running, pour in desired amount of extra virgin olive oil.
11. I prefer my hummus on the oily side, but adjust this amount based on your personal preference.
12. Continue to process until smooth and creamy, about 1 minute.
13. Scoop hummus into a serving bowl and set aside.
14. Heat large griddle pan or nonstick skillet over medium-high heat.
15. Lay sliced pastrami directly on hot pan and cook until brown and crispy, about 34 minutes.
16. Flip pastrami and repeat on other side.
17. Remove from heat and transfer to cutting board.
18. Slice pastrami into thin strips.
19. Garnish roasted garlic hummus with additional extra virgin olive oil, crispy pastrami, pine nuts, parsley, crushed red pepper, sesame seeds and poppy seeds.
20. Serve hummus alongside flatbread, naan, pita chips and/or assorted veggies.

garlic, olive oil, garbanzo beans, tahini, cayenne pepper, black pepper, salt, olive oil, nuts, parsley, red pepper, sesame seeds, poppy seeds, flatbread

Taken from tastykitchen.com/recipes/appetizers-and-snacks/roasted-garlic-hummus-with-crispy-pastrami/ (may not work)