Roasted Garlic Pesto Hummus

raw vegetables are a big hit in this house. E can eat them by the handful and i like them too but i need something to dip them in. so, if you are like me and always on the hunt for a healthy, easy, tasty dip for vegetables or pita chips, look no further than this recipe for hummus.

hummus is a staple in a lot of peoples refrigerators, but many don't know it's really easy to make. you can customize it to any tastes you desire. take a simple base of chickpeas and add cilantro and lime, or garlic and lemon, roasted red peppers, or my choice today, roasted garlic and pesto.

i will say that a little pesto goes a long way so don't go overboard with it. i served it with baby carrots, celery sticks, green peppers, and stacy's garlic parmesan pita chips. it was obvious from cleaning up that the pita chips were the crowd favorite. i used the whole bag and not a crumb was left on the plate. there was a carrot or two and a stray green pepper but the pita chips were the hit.

Roasted Garlic Pesto Hummus

1 large head garlic
1 tsp olive oil
1 - 15 oz can chickpeas, drained and rinsed
1 tbs lemon juice
1 tbs pesto (see my pesto recipe here)
1/2 tsp salt
1/4 tsp pepper
1 tbs olive oil, if needed

preheat oven to 300 degrees F. chop off the top of a head of garlic and drizzle with a teaspoon of olive oil and wrap tightly in aluminum foil. roast for 1 hour. remove and let cool completely.

combine cooled roasted garlic and remaining ingredients in the food processor and puree until smooth. if it needs a little thinning, add some olive oil until desired consistency.