Ingredients
Scale
- 1 bulb garlic
- 2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
- 1/2 cup good-quality tahini
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil, plus extra for drizzling
- 1 tsp sea salt
- 1/4 tsp smoked paprika (optional)
- 2–4 tbsp cold water
Instructions
- Preheat oven to 375°F (190°C).
- Slice the top off the garlic bulb to expose cloves. Place on foil, drizzle with olive oil, sprinkle with sea salt, wrap, and roast 40–45 minutes until soft and golden. Cool 10 minutes, then squeeze cloves out.
- Warm chickpeas gently in a pot of water for a few minutes to help achieve a creamier texture.
- In a food processor, blend tahini and lemon juice until pale and creamy.
- Add roasted garlic cloves and sea salt; blend again.
- Add chickpeas gradually, blending between additions. Stream in olive oil and add cold water as needed for desired texture.
- Blend 3–4 minutes total, scraping sides occasionally, until silky smooth.
- Taste and adjust seasoning. If too thick, add more cold water or olive oil; if too thin, add extra chickpeas and blend again.
- Transfer to a shallow serving bowl, swirl with the back of a spoon, drizzle with olive oil, and sprinkle with paprika or fresh herbs if desired.
Notes
For extra flavor, top with toasted pine nuts, za’atar, or crispy chickpeas. Store in the fridge up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Blended
- Cuisine: Middle Eastern
- Diet: Vegan
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 0g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg