1 large garlic head
3 tablespoons of extra virgin olive oil
2 cups of canned chickpeas
2 tablespoons of tahini
3 tablespoons of lemon juice
1 teaspoon cumin powder
- Preheat the oven to 360⁰F/180⁰C.
- Cut the top of the garlic head to expose the cloves. Add the garlic cloves to a small baking dish. Add 1 tablespoon of olive oil and salt, then move to the oven and roast for 30 minutes. You can also roast the garlic in a pocket of foil.
- Remove garlic cloves from the oven and let them cool to room temperature. Squeeze the roasted garlic out of skins and add them to a food processor.
- Add the canned chickpeas, tahini, remaining olive oil, lemon juice, cumin, salt, and pepper. Start pulsing. Add water gradually and continue to pulse until you reach the desired consistency.