Hummus

2 cups canned chick-peas or 2 cups cooked chickpeas
2 tablespoons tahini
4 tablespoons olive oil
1⁄4 cup warm water
2 large heads of garlic (the whole head, not 2 cloves!)
1 lemon, juice of
1/4 tsp cumin
Black pepper to taste (we like a lot!)
1⁄4 teaspoon sea salt
Preheat oven to 375°F Cut off the very top of the garlic cloves (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.
Serve at room temperature with crudites, warm pita or crackers. Top with olive oil if you like