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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 16 |
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I usually add some unroasted garlic for a kick. Also I will add some pepper flakes. This recipe uses yogurt and sesame oil. Serve with grilled pita bread rubbed with olive oil and sprinkled with cumin. Ingredients:
1 head garlic |
1 (19 ounce) can chickpeas |
2 tablespoons lemon juice |
2 teaspoons sesame oil |
1 teaspoon cumin |
1/2 teaspoon ground pepper (i use less) |
1/4 cup plain yogurt |
salt |
hot pepper sauce |
Directions:
1. Cut top 1/4 off head off garlic; remove any loose papery skin.
2. Place garlic cut side down on foil in baking pan.
3. Roast in 375 oven for 45 minute.
4. Let cool 10 minute.
5. Place chickpeas in food processor and chop.
6. Add lemon juice, oil, cumin, pepper, and garlic squeezed out of skins.
7. Puree until smooth, adding yogurt.
8. Add salt and hot pepper sauce to taste.
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