Roasted Garlic Hummus with Sundried Tomato and Basil

Chickpeas (aka garbanzo beans) are the base ingredient for hummus, nd they are delicious and nutritious.

Did you know that chickpeas are

• Full of protein (11 grams per cup)

• Contain lots of fiber (9 grams per cup)

• A complex carbohydrate (reducing blood sugar spikes)

• Nutrient dense (lots of great nutrients but are low in calories)

• Heart healthy

• Improves colon health

• Helps with weigh management

Toss them on your salad or add them to soups, stews, chilis or grain dishes. Or make them into a tasty hummus.

Ingredients:

• 1 bulb of garlic

• 2 cans chickpeas, drained*

• Juice of 1 lemon

• 1/3 cup tahini

• 4 large sundried tomatoes

• 5 large fresh basil leaves

• Salt & pepper to taste

• 1/4 cup water + more

Directions:

1. Preheat oven to 375 degrees.

2. Cut the top off a bulb of garlic to expose the tops of the garlic cloves. Place garlic on a small piece of aluminum foil and drizzle the top with olive oil. Wrap foil all around the garlic covering the top and securing the top tightly.

3. Place garlic on oven rack and roast for 35-45 minutes until garlic is fragrant and soft. Remove from oven, unwrap foil and allow to cool slightly.

4. Add remaining ingredients except for water in a food processor.

5. Squeeze the roasted garlic cloves from the skins and add to food processor.

6. Add 1/4 cup of water and blend on lowest speed.

7. Continue adding tablespoons of water until desired consistency is reached. Hummus should be thick enough to dip but smooth.

Enjoy with pita chips or veggies.

*If you'd like an ultra-smooth hummus, remove skins from chickpeas.