Hummus 2 cups soft-cooked garbanzo beans (drain well if canned) 1/4 cup roasted garlic (see note) 1/4 cup tahini (sesame paste) 2 tablespoons lemon juice or more, to taste 1 teaspoon cumin 1/4 teaspoon cayenne pepper 1/4 cup chopped fresh parsley salt and black pepper to taste Combine all ingredients in a food processor and process on medium high until smooth and creamy in texture, about five minutes or so. Taste and adjust seasoning according to preference. NOTE: One elephant garlic bulb will yield just the right amount of roasted garlic for this recipe. To roast, trim the top (not root) end of the bulb; do not separate cloves. Drizzle with olive oil and bake at 350 degrees until soft when tested with a wooden pick, about 30 minutes. Makes about 2 and 1/2 cups. Serve on pita wedges.