Category: Dressings & Sauces
1 Large garlic head
1 Tsp of olive oil
21/2 cups canned garbanzo beans, rinsed and drained
4 Tsp tahini
1 ½ Tsp sea salt
1/4 Tsp ground cumin
1/4 cup fresh lemon juice
Preheat the oven to 400. Slice off ¼ inch of the pointed head of the garlic and lay bottom on a piece of aluminum, foil and drizzle the olive oil. Bring up the sides of the foil to form a pouch. Roast the garlic until it is dark brown and soft, about 45-50 minutes. Let cool.
Squeeze the roasted cloves of garlic into the bowl of a good processor. Add the garbanzo beans, tahini, water, salt, cumin and lemon juice. Puree until smooth and creamy, at least 3 minutes. Scrap down sides of bowl and process for 3-5 minutes more.
Place in serving dish and sprinkle with paprika.