1 c cooked chickpeas
8 cloves roasted garlic*
2 Tbsp lemon juice
1/4 c olive oil
Salt and pepper
Put all ingredients in a food processor and puree until smooth. Chill for 24 hours.
Place a large green leaf in a plate with a dollop of hummus on it. Garnish with slices of cucumber, slices of red onion, Kalamata olives and a lemon wedge. Drizzle with extra virgin olive oil and sprinkle with chopped parsley. Serve with pita bread cut into triangles. Optional garnishes: feta cheese, tomato slices, sprouts and couscous salad.
*To roast garlic: Place the garlic on a baking sheet and toss with 1 Tbsp olive oil. Bake at 350 until golden brown, aprox. 15 minutes.