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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