Preheat oven or toaster oven to 350 degrees
1 large head of garlic
2 cups cooked chickpeas
4 tablespoons olive oil
2 tablespoons tahini
¼ cup warm water
1 lemon, juice of
½ teaspoon salt
Dash soy sauce to taste
A few drops of hot sauce to taste
Cut off a quarter inch from the top of the garlic so that the tops of most of the cloves are exposed slightly. Set on a square of tin foil, drizzles a bit of olive oil into the cut top, and seal foil around garlic into a packet. Roast in oven for forty-five minutes or until soft. Remove and allow to cool.
Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. (Options: use only half if you like a milder garlic flavor, or none at all, as desired.)
Rinse and drain chickpeas. Add the chickpeas, oil, tahini, water, lemon juice, and salt to the food processor and blend until completely smooth. Tip: Measure the oil and add it, then use the same tablespoon for the tahini so it slides off the spoon and doesn’t stick. Add a dash soy sauce and a few drops of hot sauce.
Stop and scrape ingredients off sides of food processor several times to make sure it blends evenly. If the hummus is too thick, drizzle in additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.
Serve at room temperature with triangles of pita bread, raw vegetables, or crackers, or us as a spread on sandwiches. Refrigerate extra.