• 2 cups chickpeas
• pinch of baking soda
• carrots (optional)
• onion (optional)
• 2 cloves garlic, sliced & toasted in canola oil
• 1 head of roasted garlic (*see instructions below)
• ¼ cup fresh lemon juice
• ⅓ cup tahini
• 2 tbsp olive oil + ½ tsp to roast garlic
• salt & pepper to taste

Special Equipment

• blender

1. For Toasted Garlic:  Toast garlic in canola oil on the stove until browned
2. For Roasted Garlic: Preheat oven to 375º. Slice ½" off the top of a whole head of garlic. Put garlic in a small oven-proof pan. Drizzle with ½ tsp of olive oil. Cover with foil and roast 45-60 minutes. Allow to cool before handling

Prepare Chickpeas & Make Hummus

1. Soak chickpeas overnight in water with a pinch of baking soda (makes chickpeas softer)
2. Drain and rinse thoroughly
3. Bring a large pot of water to a boil and cook chickpeas with carrots and onions until tender, about 2 hours
4. Put chickpeas in a blender.  Add toasted garlic and squeeze in roasted garlic cloves
5. Add lemon juice, tahini, olive oil, salt & pepper and puree to a smooth consistency.  Add a little more olive oil as necessary to assist blending

Serving Suggestions

1. Garnish with roasted tomatoes, cilantro leaves and a drizzle of olive oil
2. Serve with pita chips