1 bulb of garlic

2 T. olive oil

2 cans garbanzo chickpeas, drained

4 oz. sun-dried tomatoes, in oil

1 lemon, juiced and zested

1 t. salt

1/4 t. cayenne pepper

1/4 c. olive oil

Cut off top of garlic bulb to expose garlic. Drizzle 2 T. olive oil over top. Wrap in foil and back in 400º oven for 30 minutes. Squeeze from bottom into food processor. Drain 2 cans of garbanzo beans. Add beans and 4 ounces of sun-dried tomatoes. Pulse several times. Add in seasoning and then turn processor on low speed and drizzle oil in through