2 C cooked chickpeas (or canned)
2 TBS tahini
4 TBS olive oil
¼ C chicken stock
1 large head of garlic
1 OZ lemon juice
¼ TSP sea salt

Preheat oven to 375°F Cut off the very top of the garlic clove (about 1/4″) so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow to cool.

Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain cooked or canned chickpeas. Add them, and all other ingredients, to the food processor and blend until completely smooth.

Scrape ingredients off sides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.