Ingredients:

20 garlic cloves, peeled

2 tablespoons extra-virgin olive oil, divided

1 can chickpeas, drained and rinsed

4 tablespoons fresh lemon juice

1 tablespoon tahini paste

3/4 teaspoon salt

Instructions:

1. Preheat oven to 350°F. 
2. Remove the thin film of skin off of the garlic cloves and cut off tips. 
3. Lay on a sheet of aluminum foil.
4. Toss with 1 tablespoon olive oil to coat the garlic. 
5. Pinch the foil closed and roast until the garlic cloves are soft – for about 45 minutes to 1 hour. 
6. Open foil and let sit until cool enough to handle.
7. Transfer the cloves to a food processor. Add the remaining tablespoon of oil, chickpeas, lemon juice, tahini, and salt, and purée until completely smooth, about 1 minute. 
8. Serve sprinkled with sumac, parsley, and drizzled with more olive oil if desired.

Makes 4 servings. Count each serving as a protein and a fat.

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