Roasted Chick Pea Hummus

There are a lot of different ways to make hummus, but I prefer it without the extra calories found in tahini (sesame seed paste). It's also rather expensive and can be difficult to find, and the only time I ever use it is for making hummus.

Roasting the chick peas helps to bring out a sweet flavor and adds an extra depth to the recipe.

Ingredients:
1 16 ounce can of garbanzo beans (chick peas), liquid reserved
2 to 4 cloves garlic
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon lemon juice
Paprika

1. Drain the liquid from the garbanzo beans into a bowl and set aside. Preheat the oven to 425°F and spread the garbanzo beans onto a sheet pan lined with parchment paper (the parchemnt paper makes for easy cleanup and allows you to roast them without needing to add oil).



2. Roast the beans for about 10 minutes, or until golden brown. You may hear them "pop" as the air builds up inside and they crack open; if that happens, they're probably done.



3. Add the garbanzo beans, garlic, olive oil, salt, and lemon juice to a food processor.



4. Pulse until you have a thick mixture.



5. Slowly add the reserved liquid until you have a thick but creamy dip (about 2/3 of the reserved liquid).




6. Spoon the mixture into a bowl and sprinkle paprika over the top.