Photo Credit: Nichole Mitchell
A perfect treat for spring!
This recipe serves 4
1 head of garlic, whole
3 tbsp olive oil, plus more for serving
1 15oz can of chickpeas, rinsed and drained
1 medium lemon, zested and juiced
2 tbsp tahini
1 tsp salt
1 tsp paprika
Preheat oven to 400F. Prepare garlic by slicing off 1/4 inch from the top of cloves, exposing the individual cloves of garlic. Place garlic, cut side up, on a sheet of aluminum foil and drizzle 1 tbsp olive oil over the exposed cloves. Fold up the outer edges of the foil to cover the garlic completely. Bake for approximately 35 minutes or until cloves feel soft when pressed. Allow garlic to cool for at least 10 minutes. Unwrap garlic and squeeze cloves directly into the bottom of a food processor or blender. Add chickpeas, lemon zest and juice, tahini, salt, and paprika. Begin processing for 1-2 minutes until thick and smooth. Gradually add 2 tbsp olive oil. You may wish to add an additional 1-2 tbsp water to reach the perfect consistency. Serve with an extra drizzle of olive oil and a sprinkle of paprika.
Nutrients per serving:
Calories (kcal) 269.7 Fat (g) 15.2 Saturated Fat (g) 2.2 Trans Fat (g) 0.0 Cholesterol (mg) 0.0 Sodium (mg) 554.5 Potassium (mg) 425.3 Carbohydrate (g) 25.8 Fiber (g) 5.3 Sugar (g) 3.1 Protein (g) 9.3 Vitamin A (RAE) 15.5 Vitamin C (mg) 9.3 Calcium (mg) 94.0 Iron (mg) 2.7 Vitamin D (μg) 0.0 Vitamin E (mg) 2.8 Thiamine (mg) 0.3 Riboflavin (mg) 0.1 Niacin (NE) 3.2 Folate (DFE) 61.6 Vitamin B6 (mg) 0.2 Vitamin B12 (μg) 0.0
