Ingredients Jump to Instructions ↓

  1. 1 head garlic

  2. 1 19-ounce can chickpeas, rinsed, or 2 cups cooked chickpeas

  3. 2 tablespoons lemon juice

  4. 1 tablespoon reduced-sodium soy sauce

  5. 1 tablespoon tahini, (sesame paste)

  6. 2 tablespoons water

  7. 2 tablespoons chopped fresh parsley, plus a sprig for garnish Salt, to taste Paprika, for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°F. Remove the loose papery outside skin from the garlic head without separating the cloves. Slice off the top 1/2 inch. Wrap in a small square of foil and roast until the garlic is very soft, about 40 minutes. Unwrap and cool slightly. Separate the cloves and peel. Puree the garlic, chickpeas, lemon juice, soy sauce, tahini and water in a food processor. Add more or less water as necessary to make a fairly firm dip. Transfer to a small serving bowl, stir in parsley and season with salt. Garnish with a sprig of parsley and a sprinkling of paprika.


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