Roasted Garlic Hummus & Cucumbers

Serves: 4 | Prep Time: 20 minutes

Ingredients:

·      2 cups canned chickpeas, drained and rinsed

·      1 head garlic

·      ¼ cup tahini

·      Juice of 1 lemon

·      3 tablespoons olive oil, plus more for garnish

·      Salt to taste

·      Water to thin as needed

·      8-12 mini cucumbers, halved or cut into spears

Instructions:

1.    Preheat oven to 400°F. Cut the top off a head of garlic, drizzle with olive oil, a pinch of salt then wrap in foil, and roast for 30–35 minutes.

2.    In a food processor, combine chickpeas, roasted garlic (squeeze out cloves), tahini, lemon juice, olive oil, and salt.

3.    Blend until smooth, adding ice water to reach desired consistency.

4.    Spoon into a bowl, drizzle with more olive oil. Serve with cucumber spears for dipping.