Garlic Lover's Red Pepper Hummus

Hummus is, hands down, my favorite snack-time spread. Most recipes call for 1-2 cloves of uncooked garlic. However, as the recipe's name suggests, I am a huge fan of garlic, and love the flavor of it cooked in some oil. The roasted red peppers and black olives add lots of flavor as well. This dip is the perfect addition to pretzels, crackers, tortilla chips, or fresh veggies. Enjoy!


Ingredients:

2        16 oz cans chickpeas (garbanzo beans)
15      cloves garlic, peeled
1 oz    canned roasted red pepper
2 oz    black olives
2 tbsp extra-virgin olive oil
1 tbsp tahini
5 tbsp lemon juice
          salt, to taste
          water, as needed

Preparation:

1. In skillet, heat olive oil to medium heat.
2. Add full cloves to oil. Cook on medium heat 10-15 minutes or until golden-brown, stirring frequently. Remove from heat and set aside.
3. In large mixing bowl, mash chickpeas.
4. Add tahini, olives, lemon juice, and red pepper. Stir so that all ingredients distributed evenly.
5. Add garlic and oil from skillet to bowl. Stir again.
6. Add contents of bowl to food processor (or if you do not have one, blender). Blend until desired consistency, adding water as needed. Salt to taste, if needed.