1 can chickpeas (garbanzo beans), drained and rinsed
3 Tbsp + 1 tsp fresh lemon juice
2 Tbsp extra virgin olive oil
1/2 tsp Louisiana hot sauce
1/4 cup water
7 Tbsp tahini
Sprinkle of Paprika
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.