Roasted Garlic and Sriracha Hummus {My 100th post!}

It took me a little longer to get to this point than I expected it would, but I'm so excited to publish my 100th post!

This recipe nearly leapt off the screen when I saw it on Zite (the news aggregator app anyone with a smart phone or tablet should check out).

Roasted garlic? Sriacha? Hummus?  Yes, yes, and yes! Super easy to put together and so fresh tasting. I may never buy hummus again!

Ingredients:

• 2 whole heads of garlic, cloves separated but not peeled
• 2/3 cup olive oil, divided
• pinch of salt
• 28 oz.  can of chickpeas, drained and well-rinsed
• 1/4 cup tahini (I found this in the international aisle at the grocery store)
• 1 tsp salt
• 2 Tbsp. sriracha

Method:

1. Preheat oven to 375. Place the garlic bulbs in a small glass casserole dish. Add1/3 cup of the olive oil and a pinch of salt. Cover with aluminum foil and bake for 30 minutes. Remove from the oven, stir and place back into the oven for 15 minutes more, uncovered. Let the bulbs cool completely for about an hour. Reserve any of the leftover oil that may remain in the casserole dish.
2. Rinse and drain chickpeas very well and transfer directly to a food processor.
3. Once the garlic bulbs are completely cooled, remove the skins and discard them. Place the garlic, any leftover olive oil, plus the 1/3 cup remaining olive oil into the food processor with the chickpeas. Pulse until very smooth, about a minute.
4. Add in the tahini, salt and sriracha. Pulse for about a minute more. If not using immediately, refrigerate and allow to sit out at room temperature for about an hour before serving. Hummus is tastiest when served at room temperature. 

Source: Olives for Dinner