Roasted Garlic Hummus

2 cups canned chickpeas
2 heads roasted garlic (see directions below)
pinch cayenne
juice of 1 lemon
3 T olive oil (divided)
¼ cup cold water
2 T Tahini (tastes good without too)
½ tsp paprika
2 T parsley, finely chopped
salt and pepper to taste
Roast garlic by slicing approximately one quarter off the top of the garlic bulb and place on a sheet of heavy duty foil. Sprinkle with 1 T olive oil, gather ends up and bake at 400° for 40 minutes or until soft.
Drain the chickpeas and rinse with cold water. In a blender or food processor add the chickpeas, roasted garlic, cayenne, lemon juice, 2 T olive oil, and Tahini. With the processor running, pour the water through the feed tube until the mixture is smooth and creamy. Season to taste with salt and pepper. To serve, place in shallow bowl or plate, dust with paprika, pour the remaining olive oil over and sprinkle with parsley. If desired, garnish with olives and serve with pita bread cut into wedges.
This is a delicious, mild, smooth-textured hummus.