Tangy Hummus With Roasted Garlic

• 6 large garlic cloves, unpeeled
• 4 tablespoons of olive oil, plus 1 teaspoon (for garlic)
• 2 15-oz cans of chickpeas, drained
• Juice of 4 lemons
• 4 tablespoons sesame tahini
• 4 tablespoons water
• 2 teaspoons kosher salt
• 1/2 teaspoon Hungarian paprika

1. In a small skillet, heat the 1 teaspoon of olive oil and saute the garlic cloves until softened, ten minutes. (Or, place cloves on a small square of foil, drizzle with oil, and roast in 400-degree oven for 20 minutes.) Cool slightly and peel.
2. Add garlic and remaining ingredients to the bowl of a food processor, and process till smooth.
3. Hummus will thicken in refrigerator; stir in additional water if necessary. Serve with toasted pita or fresh vegetables.

garlic, olive oil, chickpeas, lemons, sesame tahini, water, kosher salt, paprika

Taken from www.epicurious.com/recipes/member/views/tangy-hummus-with-roasted-garlic-1266620 (may not work)