3 large garlic cloves, unpeeled
1 Tblsp plu 1 tsp olive oil
One 19-oz can chickpeas or garbanzo beans, drained
1/4c freshly squeezed lemon juice
3 Tblsp sesame tahini
3 Tblsp water
1/2 tsp sea salt
1/4 tsp cayenne pepper
1/4c chives, minced
Preheat oven to 400 degrees. Place garlic cloves on a small piece of foil, and lightly drizzle with 1 teaspoon of olive oil. Seal foil to form a pouch, and roast garlic in oven until soft, about 20minutes. Remove the garlic from the oven and allow garlic to cool slightly; peel and transfer to the bowl of a food processor. Add chickpeas, process until finely chopped.
Add lemon juice, sesame tahini, water, salt, cayenne pepper, and 1 tablespoon of olive oil and process until the textures is light and fluffy but not entirely smooth, about 2 minutes. Stir in chives, and transfer to a serving bowl.
Serving: 2 Tblsp - 80cal 5g fat 0g trans fat 7g carbs 2g fiber 1g sugar 2g protein
My daughter & I absolutely love this recipe! It's a staple in our home and can be eaten as a dip for so many different things. My daughter's favorite is veggie chips. You can also use slices of cucumber or zucchini as well as pita bread or crackers!
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