This recipe came together from a few different recipes, and from having tried a number of varieties over the years. I generally use dry chickpeas that have been soaked and cooked - of course you could use tinned, which I think gives you about 1 1/2 cups when drained - so if you're using canned just adjust the water accordingly to get the consistency you want. For the garlic, if you don't have any roasted heads ready to go, you could also saute garlic to mellow it out (rather than use raw). I like to throw a few heads of garlic into the oven whenever it's in use for something else - saves using all that energy for just garlic when you need some. (Note...prep time doesn't include cooking the chickpeas or roasting the garlic..).
- 2 heads garlic, roasted
- 1 tablespoon extra virgin olive oil
- 2 cups chickpeas, cooked (or tinned and drained)
- 2 tablespoons tahini
- 2 tablespoons lemon juice, fresh is best
- 1⁄4 cup fresh parsley, chopped (or let the food processor do the work)
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon paprika
- 2 tablespoons water
- black pepper
- If you need to roast the garlic: Cut off the point/top of the bulb of garlic to expose the tops of the cloves inside (cut as close to the top as you can). Sprinkle some olive oil and salt over top, rub it in a little so that each clove gets a little oil on it. Place the bulbs into an oven proof dish and wrap snugly with foil (or maybe you have a garlic baker, even better!). Roast in a 375 degree oven for about 40 minutes. Tops should be nicely brown but not burnt. Let cool.
- Squeeze out the roasted garlic into a food processor or blender. Add the rest of the ingredients except the water and mix very well. Start adding the water, a bit at a time until you get the consistency you like. Adjust salt & pepper to your tastes, and you're done!