Ingredients
3 large garlic cloves, unpeeled
1 tablespoon plus 1 teaspoon extra-virgin olive oil
One 19-ounce can chickpeas, drained
1/4 cup freshly squeezed lemon juice
3 tablespoons sesame tahini
3 tablespoons water
1 teaspoon coarse salt
1/4 teaspoon cayenne pepper
1/4 cup fresh chives, minced
Assorted crudites, for serving
Preparation
Preheat oven to 400 degrees. Place garlic cloves on a small piece of foil, and lightly drizzle with 1 teaspoon olive oil. Seal foil to form a pouch, and roast garlic in oven until soft, about 20 minutes. Remove the garlic from the oven, and allow garlic to cool slightly; peel and transfer to the bowl of a food processor. Add the chickpeas, and process until finely chopped.
Add lemon juice, sesame tahini, water, salt, cayenne pepper, and 1 tablespoon olive oil, and process until the texture is light and fluffy but not entirely smooth, about 2 minutes. Stir in chives, and transfer to a serving bowl. Serve with assorted crudites, if desired.
