Roasted Garlic and Jalapeno Hummus

Ingredients:

•  1 full garlic knob

• 1 jalapeno 

• 2 15 oz. cans of chickpeas, reserving 2/3 cup of the liquid from can

• ⅓ cup tahini 

• Juice of 1 lime

• ⅓ cup olive oil

• 1 teaspoon sea salt

• Additional olive oil to reach smoother consistency and pour on top. 

Garnish with:

• Cilantro

• Chili powder (I used Trader Joe’s Chili Lime Seasoning)

• Lime

1. Preheat the oven to 400 degrees. Chop the top off of the garlic knob, exposing the tops of each garlic clove. Rub with olive oil then wrap in aluminum foil.

2. De-stem the jalapeno (de-seed for a milder flavor). On a baking sheet, drizzle jalapeno with olive oil, salt, and pepper. Put garlic pouch on the other side of the baking sheet. Bake for 40 minutes. 

3. When garlic and jalapeno are roasted, allow 10-15 minutes to cool. 

4. Squeeze roasted garlic cloves out of its skin and into a food processor. Put chickpeas, ⅓ cup chickpea liquid, tahini, lime juice, olive oil, salt, and roasted jalapeno in the food processor with the garlic. Blend until smooth. 

5. Add additional chickpea liquid 1 tablespoon at a time to reach desired texture and consistency. 

6. Garnish with lime, chili powder, and cilantro. Serve with crackers, pretzel chips, or veggies.