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1
For the roasted garlic: Preheat oven to 400 degrees F. Cut top off garlic, revealing cloves but leaving head intact.
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2
Place head of garlic (cut part facing up) in one of the molds of 12-count muffin tin.
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3
Drizzle with olive oil and cover with foil.
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4
Roast garlic for 3035 minutes or until brown and fragrant.
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5
Remove from heat and let cool 510 minutes.
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6
Once cool enough to handle, release cloves from head by pressing bottom firmly until cloves pop out.
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7
Set aside.
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8
For the hummus: In bowl of food processor, combine roasted garlic, garbanzo beans, 2 to 3 tablespoons of liquid from garbanzo beans, tahini, cayenne pepper, black pepper and salt.
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9
Pulse mixture 6 to 7 times to break up beans and garlic.
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10
With food processor running, pour in desired amount of extra virgin olive oil.
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11
I prefer my hummus on the oily side, but adjust this amount based on your personal preference.
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12
Continue to process until smooth and creamy, about 1 minute.
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13
Scoop hummus into a serving bowl and set aside.
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14
Heat large griddle pan or nonstick skillet over medium-high heat.
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15
Lay sliced pastrami directly on hot pan and cook until brown and crispy, about 34 minutes.
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16
Flip pastrami and repeat on other side.
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17
Remove from heat and transfer to cutting board.
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18
Slice pastrami into thin strips.
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19
Garnish roasted garlic hummus with additional extra virgin olive oil, crispy pastrami, pine nuts, parsley, crushed red pepper, sesame seeds and poppy seeds.
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20
Serve hummus alongside flatbread, naan, pita chips and/or assorted veggies.
