- 1 large head garlic, whole and unpeeled
- 3 cups chickpeas, preferably home-cooked
- Zest and juice of 1 unwaxed lemon
- 1/4 cup tahini
- 1/4 cup extra-virgin olive oil, plus more for drizzling, optional
- Sea salt flakes or kosher salt
- Generous grind of white pepper
1. Preheat oven to 425°F. Cut off top of garlic head so you can just see tops of cloves peeking through. Discard top, then sit garlic on a piece of aluminum foil and seal ends tightly, while leaving parcel slightly baggy. Place on a small foil pan (or similar) and bake for 45 minutes. Let cool in foil wrapping.
2. Drain and rinse chickpeas (if using canned or jarred), then tip into a food processor. Add lemon zest and juice; squeeze in soft flesh from caramelized garlic. Spoon in tahini and 1/4 cup oil, then blitz to a smooth puree. Tip in up to 1/4 cup cold water to get the right consistency, blitzing as you go, then add 1 tsp. salt and pepper. Taste and season lightly with more salt if needed. Decant into a bowl. Drizzle with more oil, if desired, and serve.
- Prep Time:
- Cook Time:
- Total Time:
- Yield: 8
|Calories per serving:||457|
|Fat per serving:||32g|
|Saturated fat per serving:||3g|
|Cholesterol per serving:||81mg|
|Fiber per serving:||6g|
|Protein per serving:||26g|
|Carbohydrates per serving:||19g|
|Sodium per serving:||1,071mg|
|Iron per serving:||6mg|
|Calcium per serving:||187mg|
Good to Know
You can prep up to 2 days in advance. Cover and refrigerate.
This Recipe Is
From “Simply Nigella”. Courtesy of Flatiron Books.