Roasted Garlic Hummus

I had "help" with the garnish ;)

I love hummus, but so often it is drenched in oil. The hummus gets its rich flavor from roasted garlic, the only source of oil in this recipe; I just can't roast garlic with oil putting a couple teaspoons of extra virgin olive oil on it, its one of the only indulgences I allow myself! You can skip it if you want. You can add a little of the garbanzo liquid if you want the consistency thinner. Enjoy!

4-5 heads garlic
2-3 tsp extra virgin olive oil, optional
1 28-oz. can chickpeas (garbanzos), drained, or 1 cup dry chickpeas, cooked according to your favorite method
1/2 lemon, juiced
3 Tbs. tahini
Salt to taste

1. Preheat oven to 350 degrees F. Cut tops from garlic heads, and place heads on a large sheet of foil, drizzle with the olive oil, if using. Wrap garlic heads tightly in foil, and bake for 30-45 minutes, or until garlic heads feel soft through foil. Cool in foil.
2. Puree chickpeas 1 minutes in food processor, or until finely chopped. Add lemon juice, tahini, and water or chickpea liquid to desired consistency. Blend for 2-3 more minutes, or until smooth. Squeeze roasted garlic pulp from each clove into chickpea mixture, and pulse hummus several times to combine. Season with salt to taste. Place in serving bowl or spread it it in a thin layer over a serving tray. Garnish with paprika, basil, oregano, and marjoram.