2 tablespoons roasted garlic
1 can or 15 oz cooked chickpeas, rinsed and drained
1/4 cup fresh parsley sprigs
2 tablespoons water
2 tablespoons lemon juice
1/2 teaspoon curry powder
1/4 tsp. dried pepper or to taste (Jalapeno for low heat, use habanero for medium heat or ghost pepper if you like it very hot)
1/8 teaspoon extra virgin olive oil
1 tablespoon tahini
1/8 teaspoon Himalayan salt
A dash of hot pepper sauce
Pita bread or Pita chips
Fresh vegetables (optional)
Roasted Garlic Directions
- Cut off top third of 1 large garlic head (not the root end) to expose cloves; discard top.
- Place head of garlic trimmed end up, on 10-inch square piece of foil.
- Rub garlic generously with extra virgin olive oil and sprinkle with Himalayan salt.
- Gather foil ends together and close tightly.
- Roast in preheated oven at 350 degrees F for 45 minutes or until cloves are soft and golden.
- Allow to cool enough to handle, squeeze roasted garlic cloves from the skins, discard skins.
- Place Chickpeas in a saucepan and heat just to a boil.
- Add extra virgin olive oil and Tahini just after the chickpeas boil.
- Stir in Tahini until well incorporated with the water from chickpeas.
- Place chickpeas, parsley, 2 tablespoons roasted garlic, lemon juice, and curry powder in a food processor or blender, cover and blend until smooth.
- Place in a bowl, drizzle with olive oil and garnish with Kalamata olives.
Serve with Pita bread, Pita chips, fresh sliced cucumber, celery sticks, carrot sticks, cherry tomatoes, radishes or any vegetables that are easily dipped.