Instructions

• Preheat oven to 400°F (200°C).
• Slice top off garlic head to expose cloves. Place on small square of foil. Drizzle 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper, then wrap in foil. Roast on baking sheet until soft, about 30 to 40 minutes. Remove and let cool.
• In food processor, blend chickpeas and 4 cloves of roasted garlic. Add additional cloves, if desired.
• Add 2 teaspoons salt, 1 teaspoon pepper, lemon juice, 2 tablespoons olive oil, and tahini. Blend, gradually adding reserved chickpea brine, until smooth and creamy.
• Serve as a dip or as a side with Marinated Tofu Skewers (see original recipe).