Ingredients
15 oz chickpeas
¼ cup tahini
1 lemon juice, fresh squeezed
⅓ cup water
3 tbsp extra virgin olive oil
sea salt, to taste
3 garlic cloves , roasted
Preparation
Preheat the oven at 325 degrees F.
Chop the end of a whole garlic bulb and wrap the head with tin foil.
Pour a little olive oil on top.
Roast it in the oven for 30 minutes.
Take it out and let if cool.
In a bowl, stir the tahini.
Rinse and drain the chickpeas and dump it into a food processor.
Add salt to taste.
Squeeze the lemon in the food processor.
Add the water, tahini, and roasted garlic.
Puree until smooth. If it looks too thick, add a tablespoon of water to reach the desired consistency.
Serve this quick and easy Hummus with fresh veggies, crackers or chips!
