Roasted Garlic Hummus

Ingredients:

2 (or more) heads roasted garlic
2 tsp minced garlic (from a jar - not fresh)*
2 tablespoons olive oil 
3 tablespoons juice from 1 to 2 lemons
6 tablespoons tahini, stirred well 
1 (14 oz.) can chickpeas, drained and rinsed 
½ teaspoon salt 
1/2 tsp cumin 
1 tablespoon fresh parsley, minced (optional)
water (optional  - only if needed!)

Directions:
Instructions on roasting the garlic:
Full heads of garlic
Olive oil
salt + pepper (optional)
Directions:
Preheat oven to 400 degrees F.
Slice off the top of the head of garlic, just enough to expose the cloves. Place garlic on a square of tin foil and drizzle olive oil over the top. Sprinkle with salt and pepper. Wrap with foil, making sure garlic stays upright. Place on a cookie sheet or in a muffin pan and roast for 35-40 minutes.



In the bowl of a food processor, process chickpeas, roasted garlic, garlic, salt, cumin and cayenne until the mixture is almost fully ground. Scrape down bowl. Add the lemon juice, oil, and tahini and process until the hummus is smooth and creamy, scraping down the sides as you go if needed. If necessary, add up to a 1/4 cup water (1 Tbsp at a time) if the hummus is too thick.
Transfer hummus to a serving bowl, top with parsley, olive oil and a dash of paprika. Cover with plastic wrap and let stand at least 30 minutes (preferably longer). Refrigerate.