Parmesan Roasted Garlic Baked Hummus Dip

1 garlic bulb (or 4 to 5 cloves) 2 tsp olive oil (divided) 20 ounces of plain hummus (or homemade hummus) 1 cup parmesan crumbles (divided) 1 cup chopped zucchini 4 ounce diced pimentos (i buy in a jar and drain juice) sea salt and black pepper to taste (at least 1/4 tsp each) chopped basil or cilantro to garnish (if desired) veggies or rice crackers to serve with

First roast your garlic. Preheat oven to 400F. Peel outer layers of the whole garlic bulb, leave the skins of each clove intact. Don't separate the cloves. Next cut a tiny top part of the cloves off so they are exposed. Not much. This is optional but really helps with removing them once roasted. Place bulb in a muffin pan cup or baking tray, drizzle 1 tsp of olive oil over the clove heads, then cover with foil. Place in oven for about 30 minutes or so.

Remove and let cool. Then remove the cloves and dice or chop. Set aside. Next make sure all your zucchini and pimentos are chopped and toss them all together in a bowl (see picture above). Add a little sea salt/pepper if desired. Place 20 ounces of plain hummus in a mixing bowl. Add 1/2 to 2/3 cup of parmesan along with your roasted garlic. Mix together. Place hummus, parmesan, and garlic mix into a small baking dish or 8x8 pan.

Layer the zucchini, parmesan, and pimentos on top. Drizzle 1 tsp of olive oil on top. Place in oven at 350F for 20-25 minutes or until veggies are cooked. Remove and Sprinkle sea salt/pepper and fresh herbs. Serve warm with gluten free crackers or chips. Or chill for later and serve with veggies.