Too much garlic can be so overpowering and then it also can come with the bad breathe…you might be carrying a odor around that is not so pleasant after a meal with too much. 😉 I have a solution for you! I love roasted garlic and nothing is better than roasted garlic hummus. Roasting the garlic will soften the cloves to a creamy and slightly sweet taste that will not be too overwhelming. This is soooovery delicious. Garlic is also excellent for you and great if you are feeling under the weather as it is a great detox-er.
Makes 3 cups
4-5 heads garlic
1 tbs plus 1/4 cup olive oil
1 28 oz can chickpeas, rinsed and drained
1/2 cup lemon juice
3 tbs tahini
1. Preheat oven to 350 F. Cut tops from garlic heads to reveal tips of garlic cloves. Place garlic heads on a large sheet of foil, and drizzle with 1 tbs oilve oil. Wrap garlic heads tightly in foil, and bake 30 to 45 minutes, or until garlic heads feel soft through. Cool in foil.
2. Puree chickpeas 1 min in food processor, or until finely chopped. Add lemon juice, 1/4 cup olive oil, tahini, and 1/2 cup water. Blend chickpea mixture 2 to 3 mins, or until smooth.
3. Squeeze roasted garlic pulp from each clove into chickpea mixture. Pulse hummus several times to combine. Season with salt and pepper. Spread in thin layer on a large plate, and drizzle with olive oil. Serve with whole wheat pita wedges.