Ingredients

The following ingredients have 2 Servings
  • 2 ounces large head elephant garlic or 2 heads garlic
  • 15 ounces chickpeas, rinsed and drained
  • 2 tablespoons tahini
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon sea salt
  • dash ground black pepper

Instruction

  • First, you want to roast your garlic.  See the detailed instructions above but instructions are here too.
  • Preheat oven to 400°F Cut off the very top of the garlic clove so that some of the garlic shows at the tip.
  • Place on a piece of parchment paper and then foil that is large enough for you to be able to close over the garlic.
  • Sprinkle with a little olive oil, salt, and pepper.
  • Wrap the foil and parchment paper securely around the garlic.
  • Roast the garlic in oven for 35-40 minutes.  Remove and allow to cool.
  • Unwrap and squeeze the soft, roasted garlic out of each clove into the food processor.
  • Throw the skins away.
  • Add the rinsed and drained chickpeas to the food processor.
  • Add the remaining ingredients.
  • Process until well blended and as smooth as you like.  Pretty smooth.
  • Taste and add more lemon juice if desired and if you think it is too thick drizzle in just a bit more olive oil.
  • Blend again.
  • Serve at room temperature with vegetables, warm pita triangles or crackers.