Roasted Garlic Hummus with Crispy Pastrami

For the roasted garlic:
Preheat oven to 400ºF. Cut top off garlic, revealing cloves but leaving head intact. Place head of garlic (cut part facing up) in one of the molds of 12-count muffin tin. Drizzle with olive oil and cover with foil. Roast garlic for 30–35 minutes or until brown and fragrant. Remove from heat and let cool 5–10 minutes. Once cool enough to handle, release cloves from head by pressing bottom firmly until cloves pop out. Set aside.

For the hummus:
In bowl of food processor, combine roasted garlic, garbanzo beans, 2 to 3 tablespoons of liquid from garbanzo beans, tahini, cayenne pepper, black pepper and salt. Pulse mixture 6 to 7 times to break up beans and garlic. With food processor running, pour in desired amount of extra virgin olive oil. I prefer my hummus on the oily side, but adjust this amount based on your personal preference. Continue to process until smooth and creamy, about 1 minute. Scoop hummus into a serving bowl and set aside.

Heat large griddle pan or nonstick skillet over medium-high heat. Lay sliced pastrami directly on hot pan and cook until brown and crispy, about 3–4 minutes. Flip pastrami and repeat on other side. Remove from heat and transfer to cutting board. Slice pastrami into thin strips.

Garnish roasted garlic hummus with additional extra virgin olive oil, crispy pastrami, pine nuts, parsley, crushed red pepper, sesame seeds and poppy seeds. Serve hummus alongside flatbread, naan, pita chips and/or assorted veggies.