Garlicky Hummus With Raw Vegetable Batons

Serves 4

1 bulb garlic, roasted
Extra-virgin olive oil
8 ounces chickpeas, cooked
2 tablespoons tahini paste
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
Salt, to taste
Raw vegetables for dipping (carrots, red bell pepper, haricots verts, hothouse cucumber, fennel, pencil asparagus)

1. Cut 1/2 inch off the top of the garlic bulb. Place on a 9-inch square of foil. Drizzle with olive oil. Close the foil around the garlic and roast at 350° F about 40 to 50 minutes, until soft. Squeeze the garlic out of 3 cloves. Save the remainder of the bulb for other uses.

2. Combine the cooked chickpeas, roasted garlic and remaining hummus ingredients in a food processor and blend until smooth. Adjust the consistency of the hummus with a little water. Season to taste with salt.

3. Cut the dipping vegetables into batons (1/4-inch french fry shape). Lightly blanch the haricots verts and pencil asparagus and shock in ice water. Serve chilled.

Nutrients per serving (hummus only): 145 calories, 6g protein, 19g carbohydrates, 6g fiber, 6g fat (1g saturated fat), 0mg cholesterol, 511mg sodium