When it's diet time for you? Me, I don't believe in scales :-) Diet time is when I am almost not fitting on my pants - just like... now :-)

The Untamed Cook is going light for a while and my first too-light-to-be-truth recipe is this light hummus that is inspired in a recipe found on Taste.     I reduced the amount of Tahini and added the roasted garlic, cayenne pepper and Sumac for a taste "Punch".

As the recipe uses lemon juice instead of olive oil, it is more tartar.    I didn't miss the olive oil though!

Serve with lots of raw vegetables for a healthy and very satisfying snack.

Enjoy it!

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Ingredients

• 1 Can (400g/14oz) Chickpeas drained and rinsed
• 1/4 Lemon juice
• 1 Teaspoon Tahini
• 2 Tablespoons water
• 1/2 Teaspoon sea salt
• 1 Teaspoon ground cumin
• A generous pinch cayenne pepper
• About 6 cloves garlic (30g)
• 1 Teaspoon sumac

Instructions

1. Pre-heat the oven to 200C (400F)
2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. 
3. Roll the garlic in Foil, put in a tray and bake it for 30-40 or until soft
4. Peel the garlic (you can just squeeze the soft garlic in a small bowl)
5. Put the chickpeas, the lemon juice, Tahini, salt, cumin, garlic and cayenne pepper in the food processor bowl
6. Pulse a few times until all crushed.   
7. Add one tablespoon of water and pulse again until smooth - you can add a second tablespoon of water in case you like a more smooth hummus.
8. Put the hummus into a bowl and spread the sumac on the top of it