- 1 head garlic
- 1 teaspoon olive oil
- 1 (19 ounce) can chickpeas (garbanzo beans), drained
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin, or more to taste
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Preheat oven to 375 degrees F (190 degrees C).
- Peel off the outer layers of the garlic bulb, leaving the cloves intact. Cut off and discard the top 1/4 of the bulb; drizzle with 1 teaspoon olive oil and wrap tightly in aluminum foil.
- Bake garlic in the preheated oven until softened, about 50 minutes.
- Squeeze garlic cloves out of their papery skins. Place garlic, chickpeas, tahini, olive oil, lemon juice, ground cumin, salt, and black pepper together in a blender. Cover and puree until smooth. Garnish with more cumin.
03/29/2018
recipepes.com
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