Roasted Garlic Hummus
2 sixteen ounce cans organic garbanzo beans
1/3 cup tahini
1/2 cup olive or canola oil
1 Tablespoon ground cumin
Juice of 4 small meyer lemons
6 cloves roasted garlic
Sea salt and black pepper (to taste)
Roast peeled whole garlic cloves at 475 degrees F on cookie sheet for 15 minutes. Remove and set aside to cool.
Drain garbanzo beans and add to food processor. Add lemon juice, tahini, cumin, sea salt, black pepper and garlic. Puree until smooth and drizzle in oil while machine is running. Taste test for seasoning levels and adjust to taste. Too salty? Add more lemon juice. Too lemony? Add more sea salt. Transfer hummus to large glass vessel and store covered in fridge until ready to serve. Voila! Easy as pie!