I eat hummus like peanut butter. I love spreading it on a pita (who doesn't?) and replacing boring old condiments with it. Hummus gets part of its depth from garlic. I wondered how the flavor of the hummus would be if instead of adding raw (and sometimes overpowering) garlic, I used roasted garlic. I put it to the test and was ecstatic with the results. The hummus still had the bark of the garlic, but less of the bite (those close to you will thank you). Plus, roasted garlic gave the hummus a slightly sweeter flavor. I have never loved tahini in my hummus, but if you are a tahini gal/guy, by all means use it. Tinker around with the intensity of roasted garlic. I usually add a clove at a time and test for flavor for before adding more.
Roasted Garlic Hummus
1/2-1 bulb roasted garlic (read how to roast it here)
1 15 ounce can chickpeas, drained and rinsed
1 small lemon, juiced
1/4 cup extra virgin olive oil
1/2 teaspoon good sea salt to taste
Put all ingredients in a food processor and blend until smooth. Taste and season accordingly. Serve with toasted pita chips, sliced cucumbers, or with a spoon and a smile.