Roasted Garlic Hummus...

 

3 large garlic cloves, unpeeled      

1 tablespoon plus 1 teaspoon extra-virgin olive oil      

One 19-ounce can chickpeas, drained      

1/4 cup freshly squeezed lemon juice      

3 tablespoons sesame tahini      

3 tablespoons water      

1 teaspoon coarse salt      

1/4 teaspoon cayenne pepper      

1/4 cup fresh chives, minced      

Assorted crudités, for serving      

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Directions:

 

Step 1- Preheat oven to 400 degrees. Place garlic cloves on a small piece of foil, and lightly drizzle with 1 teaspoon olive oil. Seal foil to form a pouch, and roast garlic in oven until soft, about 20 minutes. Remove the garlic from the oven, and allow garlic to cool slightly; peel and transfer to the bowl of a food processor. Add the chickpeas, and process until finely chopped.

Step 2- Add lemon juice, sesame tahini, water, salt, cayenne pepper, and 1 tablespoon olive oil, and process until the texture is light and fluffy but not entirely smooth, about 2 minutes. Stir in chives, and transfer to a serving bowl. Serve with assorted crudités, if desired.

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Source: Martha Stewart Living, February 2002

Nutrition: Per serving: 153 calories, 7 g fat, 0 mg cholesterol, 19 g carbs, 538 mg sodium, 5 g protein, 4 g fiber/ servings: 6