Makes about 1¼ cups (Serves 5)

Ingredients

• 2 heads garlic
• 2 tbsp olive oil
• 1 can (398 mL/14 oz) chickpeas, drained and rinsed
• ¼ tsp salt
• 3 tbsp lemon juice
• 1/4 cup tahini
• 1/4 cup water

Preparation

1. Preheat oven to 350∞F. Cut top quarters off heads of garlic and discard. Drizzle lightly with olive oil, then wrap garlic in foil and roast until lightly browned and very tender, about 45-60 minutes. Unwrap garlic and set aside to cool slightly.
2. Add chickpeas, garlic pulp and salt to a food processor and process until finely chopped, about 15 seconds. Scrape down sides of food processor, then add lemon juice, tahini and water. Process until smooth. Add more water to adjust consistency as needed.
3. Adjust seasoning to taste.

Nutritional analysis per serving
195 calories, 12 g fat, 6 g protein, 17 g carbohydrate (13 g available carbohydrate), 4 g fibre, 224 mg sodium

Plate portions
1 grain, 1 protein, 1 fat

Print Recipe