Chickpeas
Olive Oil
Salt & Pepper
Lemon Juice
Tahini (sesame paste)
Water
1
Roast carrot and garlic cloves in a preheated 400 degrees F oven for 30-35 minutes. Set aside to cool.
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2
Whisk together tahini, olive oil, lemon juice, water, salt and pepper in a small bowl.
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3
Place roasted carrots, garlic and drained chickpeas in a food processor. Pulse 4-5 times to break them. Pour the tahini dressing through the opening and process.
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4
Stop and scrape the sides of the bowl to incorporate any unmixed chunks. Give it a taste and add more seasoning if necessary.
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