Roasted Garlic and Sun-dried Tomato Hummus

I know that hummus is suppose to have Tahini in it but mine does not...sorry.  I guess you could add it but you really don't need to, the flavor is just so good without it.  The first time I made this, I didn't have Tahini (or know what it was) and it was delicious so I decided not to change it.  So...maybe it isn't really "hummus"; maybe it is just a Chickpea Spread, but either way, I think you will enjoy it!  I know my family does!  AND it is healthy...to be honest, I sometimes just eat it by the spoonful (shhhhh!  Nobody has to know)!

Ingredients:

2 Heads of Roasted Garlic **
2 Cans of Chickpeas (Garbanzo Beans); rinsed and dried on a dish towel
1/2 of an 8.5 oz jar of Sun-dried Tomatoes (the oil can go in too)
1 cup fresh basil leaves
1/4 cup Extra Virgin Olive Oil
Salt and Pepper to taste

Directions:

In a food processor, add first five ingredients plus salt and pepper (just a little...you can always add but you can't take away) and pulse until smooth.  You may have to scrape the sides to get the chickpeas incorporated.  Add Olive Oil until you get your desired consistency (I like mine thick).  Check seasoning to see if you need to add more salt and pepper.

Town House makes these new Pita Oven Baked Crackers that are perfect with it!  It is also good with veggies or by the spoonful:)

http://www.calsundry.com

http://www.keebler.com/products-crackers.aspx 

**Roasted Garlic:  Preheat oven to 400°F.  Remove extra skin off garlic bulbs.  Cut top off so the garlic is exposed.   Set garlic bulb in foil (I use a muffin tin to stabilize it so the exposed garlic is facing up).  Drizzle with olive oil and sprinkle with salt.  Wrap it tightly in the foil.  Bake 35-45 minutes (your house will smell like roasted garlic when it is ready).  Allow time for it to cool before pushing our the baked garlic cloves....no burnt fingers allowed (but if you are impatient like me, you may burn your fingers) Pin It Now!