Heat 1 tablespoon olive oil in a small saucepan over low heat. Add the peeled garlic cloves and cook, stirring occasionally, until soft and browned. Turn the heat down if browning too quickly (should take 10-15 minutes).
Meanwhile, add remaining ingredients to a food processor or blender. Once done, add the ‘roasted’ garlic and the oil from the pan. Blend until smooth, using a spatula or spoon to scrape the sides as needed. If it’s too thick, add more lemon juice or water. Taste and adjust seasonings if desired.
Serve at room temperature with pita or tortilla chips, warm naan/pita bread, raw vegetables or apple slices. Keep leftovers covered in the fridge for up to a week.
Notes
*I use Farmers Market Organic Pumpkin. Make sure the only ingredient is pumpkin - you don’t want pumpkin pie filling.I use Whole Foods Organic Tahini (ground sesame seeds). You can skip the tahini but it's the key to extra creamy hummus!Adapted from Pinch of Yum.