One of my favorite snacks when hanging on the deck at the lake house!
Preheat oven to 400 degrees, Need one whole garlic. Remove just the outside paper skin, cut off top ( skin will still be on individual cloves). Put in pan ( I used muffin pan and put one whole garlic in each compartment). Drizzle with olive oil, I rubbed it in with fingers. Cover with foil and bake 30 min.
Once garlic is cooked remove from oven and let cool. Squeeze four to five medium to large size cloves on small dish. Set aside. Left over garlic may be used spread on bread for dinner.
2 lemons - zest then squeeze
2 cans chickpeas - drain, reserve juice
1/2 cup olive oil ( may not use all)
1 teaspoon white pepper
1/2 teaspoon crushed red pepper
1 teaspoon garlic salt
4-5 roasted garlic cloves
The secret to this wonderful dip is the processing. I process it three different times.
This gives it a great texture that will make this dip stand out.
Put 1/2 lemon juice, 2 teaspoons of olive oil, two tablespoons of chickpea juice and 1/2 the chickpeas in processor, 1/2 roasted garlic blend till smooth aprx 2 min.
Add rest of lemon juice, 1/2 of left over chickpeas and white pepper, garlic salt, and red pepper. Process aprx 1 min. While processing add 15 sec of a small stream of olive oil and two more tablespoons of chickpea juice, add rest of lemon juice.
Add all but about 6 chickpeas, rest of garlic. Process aprx 15 sec. While processing add olive oil to create consistency you would like.
Top with left over chickpeas, paprika, and crushed red pepper