1 x garlic bulb 1 tbsp olive oil 2 x 15 oz cans chickpeas, drained (reserve ¼ cup liquid) 1 tbsp tahini 1 x lemon, juice only paprika and chopped parsley to garnish
Preheat oven to 350 F.
Cut the top off of garlic bulb. Drizzle with olive oil and place on a baking tray. Roast for about 1 – 1 ½ hours or until tender. Allow to cool and squeeze out garlic.
In a blender or food processor puree chickpeas with roasted garlic, tahini, lemon juice and reserved chickpea liquid. Season to taste with salt. Place in a bowl and refrigerate until ready to use. Garnish with paprika and chopped parsley. Drizzle with a little more olive oil and serve with warm pita bread.
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funky_squirrel) wrote,
