Oven-toasted pita chips, crackers, or breadsticks (see below)
Place the chickpeas, tahini, olive oil, lemon juice, and lemon zest in the work bowl of a food processor. Add the roasted garlic and pulse to blend.
Season to taste with salt (start with a scant 1/2 teaspoon) and a few grinds of black pepper.
Process until the hummus is smooth and creamy. You may need to add 2 or 3 tablespoons of water while the processor is running to achieve the right consistency.
Serve with oven-toasted pita chips.
Leftover hummus can be refrigerated in an airtight container for up to 3 days. For best flavor, bring cold hummus to room temperature before serving.
Tips for Making This Recipe
How To Make Roasted Garlic
Preheat the oven to 375°F. With a sharp knife, trim about 1/4-inch off the top of a whole head of garlic - just enough to expose the interior of each clove. Drizzle with a teaspoon or two of olive oil and wrap the garlic loosely in aluminum foil.Roast for 45 to 55 minutes, or until the garlic is soft and sweet. Set aside until cool enough to handle, then separate the cloves of garlic and gently squeeze the bottoms until the cloves pop out of the open ends and use as desired.
How To Make Oven-Toasted Pita Chips
Preheat the oven to 400°F. Cut pita pockets into eight wedges and separate each wedge into top and bottom halves.Brush both sides of the wedges with a bit of olive oil and sprinkle the tops with salt and a little freshly ground black pepper. Bake for 5 to 7 minutes or until the chips are crisp and golden.