How to make it

  • Preheat oven to 425
  • To roast garlic: Cut off pointed end of whole garlic bulb; place garlic on a piece of aluminum foil and drizzle with 1 tsp olive oil. Fold foil to seal. Place on baking sheet. Bake at 425 for 45 minutes or until cloves are tender. Let cool slightly.
  • Put 4 roasted garlic cloves and salt into a food processor and process until finely chopped.
  • Scrape down sides of processor, add 1 Tbsp water and run it again briefly.
  • Drain liquid from chickpeas and rinse with fresh water.
  • Add chickpeas, lemon juice, hot sauce and 2 Tbsp olive oil and run until mixture is smooth.
  • Add 1/4 cup water and process for another minute or so.
  • Scoop mixture into a bowl.
  • Add tahini and mix in with a whisk.
  • Spoon the hummus onto a large platter, working the pile out towards the edges, leaving a rim at the edge like that of a pizza crust.
  • Pour a thin stream of olive oil around the top of the hummus.
  • Dust the top lightly with paprika.

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