Roasted Garlic Red Lentil Hummus

Preheat oven to 400F.Peel most of the paper from a head of garlic. Slice top of the head off so that each clove is exposed.Drizzle the exposed garlic cloves with olive oil. Wrap in aluminum foil and bake for 40-50 minutes or until the cloves are completely tender.Once the garlic has cooled, squeeze the root to push the roasted garlic out of the cloves.Approx. ½ cup dry red lentils (split) = 1 cup cooked. Rinse ½ cup dry red lentils (split). Add the lentils and 1 cup of unsalted water to a small-medium sized saucepan. Bring to a boil and boil for 5-10 minutes (until lentils are just tender.)Combine canned chickpeas + juice, cooked red lentils, roasted garlic, and salt in a microwave safe bowl. Microwave for 5 minutes.Add microwaved chickpeas and lentils to your food processor along with the tahini, olive oil, lemon juice and nutritional yeast (if using.) Process on high until nice and creamy.Optional: For a super velvety texture, transfer hummus to your Vitamix, Blend-Tec or other high speed blender and blend on high for 1-2 minutes.Chill before serving. Optional: Garnish with sesame oil, chili powder or paprika, and chili flakes.