Monday Chickpea Recipe! It’s another Food Network Recipe!!! Recipe Courtesy of Rob Feenie.
- 1 garlic bulb
- 1 tablespoon olive oil
- 2 15 ounce cans chickpeas, drained (reserve ¼ cup liquid)
- 1 tablespoon tahini
- 1 lemon, juice only
- chopped parsley or cilantro to garnish
- Preheat oven to 350 F.
- Cut the top off of garlic bulb. Drizzle with olive oil and place on a baking tray. Roast for about 1 – 1 ½ hours or until tender. Allow to cool and squeeze out garlic.
- In a blender or food processor puree chickpeas with roasted garlic, tahini, lemon juice and reserved chickpea liquid. Season to taste with salt. Place in a bowl and refrigerate until ready to use. Garnish with chopped parsley or cilantro. Drizzle with a little more olive oil and serve with warm pita bread.
***Adjusted slightly to be nightshade free***