Roasted Garlic Sun-dried Tomato Hummus

I usually prefer to make hummus the traditional way- soaking dried garbanzo beans in water over night and then boiling them. Also, I really follow a traditional recipe when I do it that way, unlike my quick recipes for hummus, which often have roasted garlic, sun-dried tomato, or some other added flavor.

Here is one of my favorite ways to make hummus in a snap.

Ingredients:

1 bulb garlic
1/2 cup olive oil
2 cans garbanzo beans, rinsed and drained
4 sun-dried tomatoes (I used dehydrated and soaked them in warm water for one hour prior to using)
4 TB tahini
juice of 1 lemon
sea salt (a pinch or more, depending on taste. You might prefer it to be rather salty.)
fresh ground black pepper (as much as you want)
1/4-1/2 cup cold water

I like the flavor of roasted garlic. Put one bulb of un-peeled garlic in a small oven-safe bowl. Cover in 1/2 cup olive oil and roast in a 375 degree oven for 45 minutes or so. I usually wrap the entire bowl in foil by placing the bowl on a piece of foil and wrapping the edges up over the bowl so it is covered. Sometimes the oil gets super bubbly, so wrapping it this way prevents it from spilling out over the sides and making a mess.

When the garlic is sizzling, smells amazing, and is a nice deep golden brown, it is done. Remove it from the oven and allow it to cool. Then peel each clove out from the flaky skin. This will be messy. Save all of the oil.

Combine everything except the water in a food processor. Start to purée and add the water, little by little, to make your desired consistency. Enjoy.