1 tbsp sesame seed oil
3 tbsp olive oil
3 tbsp (half a lemon)lemon juice
1/3 cup chicken broth
2 tbsp dried parsley
1 tsp chipotle chili powder
1/2 tsp salt
25 turns of a peppermill
1 small head garlic (half a large)
1 16 oz can chick peas

Preheat oven to 375.
Cut tops off of garlic cloves, wrap head in foil, and drizzle cut tops with a small bit of olive oil. Roast for 30 min or until cloves are brown and easily come out of skin when sqeezed. Sqeeze out cloves from skin.

In a blender combine all ingedients except water and oils. Start to belnd. Add oil 1 tbsp at a time waiting a few seconds inbetween additions so that each has a chance to thoughrally combine befor another is added. If once all the oil in combined the hummus has not reached a creamy desired consistency add water 1 tbsp. at a time until it has. Agian waiting a few seconds inbetween each addition so that you get a read of what the consistency is before you add more liquid.

Enjoy with raw veggies, as a spread on wraps, with pita chips or on half a bagel as a snack.

Number of Servings: 4

Recipe submitted by SparkPeople user CARE211.

 

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