I don't need to explain how I feel about hummus again, do I? Well, this is just another one to add to the Hall of Fame.
I love roasted garlic, and I especially love pesto. Combined together, they are fantastic, and in hummus, provide a unique yet tasty flavor.
(If you don't know how to make roasted garlic, it's simple. Take a head or two of garlic, slice off the top papery part until you hit the cloves, place in a baking dish, pour about 1-2 tbsp of olive oil over it, perhaps season it with pepper and salt, and throw it in a 375 degree oven. I like to continuously baste the garlic with the oil until the cloves are nice and soft, about 30 minutes. Cool, and then sqeeze out each garlic clove.)
Roasted Garlic & Pesto Hummus
1 large head garlic, roasted
1 (30 oz) can chickpeas, drained and rinsed
2 tbsp pesto (either jarred or homemade)
1 tbsp lemon juice
Salt and pepper to taste
Squeeze out cloves of garlic food processor, along with remaining ingredients. Process until smooth. (As a note, I generally prefer my hummus to be fairly dry, and the oil from the garlic and pesto were enough for mine. Feel free to add some additional olive oil if desired.) Chill in the refrigerator for an hour or two before serving.