Roasted Garlic & Ancho Chili Hummus

Raise your hand if you brought hummus to an omnivore party in the past month.

(waves hand frantically)’

I know that MY go-to dish for almost any party is hummus, especially if I’m short on time. Roasted red pepper, chipotle, cilantro and jalapeno, sun-dried tomato-I love them all!

But none may top this roasted garlic and ancho chili one I made for Memorial Day this past week.

I had lots of ancho chilis leftover from our Sweet Potato Salad and loved it so much, I had, no NEEDED, to use it again as soon as possible. I also had quite a few chickpeas hanging out in the fridge that I knew I should put to good use before our week of raw veganism (which starts tomorrow-eek!).

I’d actually never roasted garlic before, because I was always afraid that you HAD to wrap it in foil, which I am not a fan of. Silly me. It easily roasted on a slip of parchment paper for just a few minutes in the oven. Now I will probably be roasting garlic on a weekly basis!

2 cups cooked chickpeas

1 head garlic, with the top sliced off

1/2 cup water

1/3 cup olive oil, or more if neccesary

1/2 an ancho chile, chopped

2 tbsp tahini (optional)

Juice of one lime

Juice of one lemon

1 tsp sea salt

1/2 tsp paprika

• Preheat oven to 450 degrees
• Pour a TINY bit of olive oil on top of the garlic, place on parchment paper and roast at 450 degrees 7-10 minutes (watch it closely so it doesn’t burn!)
• Once roasted, place in food processor with all the remaining ingredients, except 1/3 cup olive oil and pulse until creamy
• SLOWLY start to drizzle in olive oil and add more water or oil to reach creamy consistency, if desired