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1
Heat oven to 350 degrees F. Cut off the top quarter of the garlic bulb to expose the pulp of all the individual cloves (do not peel the cloves!).
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2
Lay out a double layer of foil and place the bulb in the center.
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3
Drizzle the olive oil over the exposed cloves, sprinkle with kosher salt, and then bring the sides of the foil up around it loosely and gently twist the top shut.
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4
Place your foil wrapped bulb on a pan and roast in the oven for about 45 minutes.
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5
Take it out of the oven and let it cool a bit before unwrapping.
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6
Then simply squeeze out the soft and buttery pulp and set aside.
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7
Set aside a tablespoon of chickpeas and a tablespoon of chopped red peppers for garnishing at the end.
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8
Then in a food processor or blender, combine the the remaining chickpeas, roasted garlic pulp, remaining red peppers, tahini, lemon juice, chipotle pepper, cumin, paprika, salt, and black pepper.
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9
Process until the hummus is smooth.
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10
Spoon into a serving bowl and top with the reserved chickpeas and roasted pepper, and a sprinkling of paprika and freshly ground black pepper.
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11
Serve with pita wedges or crisps, assorted crackers, and/or a mixture of fresh cut vegetables.
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12
(Inspired by our familys trip to Egypt.)
