This is a super simple recipe that serves multiple duties. I always have some on hand in the fridge for a quick snack with vegetables or to use as a spread, dressing or sauce.
I prefer to use dried chickpeas and soak them overnight but if time is of the essence you can of course use good quality, low sodium canned chickpeas.
1.5 Cups Dried Chickpeas (becomes 2 cups once soaked) or 2 400 Ml Cans of Chickpeas
1.5 Tbsp Tahini
2 Whole Heads of Roasted Garlic (squeezed from skins)
1 tsp Flaky Sea Salt
1/2 tsp Ras al Hanout (optional)
1/4 Cup Fresh Lemon Juice
1/2 Cup Best Quality Extra virgin Olive Oil
*If using dried chickpeas place them in a bowl and cover with water to soak overnight. Drain any excess water before placing in processor.
*To roast the garlic: cut about 1/4 inch off the top of the garlic bulbs and place cut side up in an oven safe dish or pan and cover with aluminum foul. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 350 for 55-60 minutes. Remove from oven and let cool.
**Tip** I like to make several bulbs at a time and keep the extra stored in an airtight jar in the fridge. Simply squeeze the cloves out of the skins into the jar, cover with olive oil slip the lid on and pop in the fridge. There are so many uses for these delicious sweet roasted cloves!
Place all ingredients with the exception of the olive oil into a food processor. Puree until almost smooth then slowly drizzle the oil olive in while the machine is running.
Adjust consistency as you like by adding a little water to thin out. Thick is best for dips and spreads but a thinner version is ideal for sauces and dressings.
Store in an airtight glass container or jar in the refrigerator for up to 5 days.