Full ingredients list:
1 small, whole bulb garlic
2 x 400g cans no-added-salt chickpeas, rinsed, drained
2 tablespoons olive oil, plus extra
juice of 1 lemon
3 tablespoons tahini
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon salt
1/2 tablespoon olive oil
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C. Line a baking tray with baking paper. Roughly pull apart garlic bulb and wrap loosely in foil.
Step 2Dry chickpeas on paper towel; rub to remove skins. Put a quarter of the peas on tray with garlic; coat with spices and oil. Bake for 45 minutes, or until crunchy.
Step 3Place remaining chickpeas in a food processer. Squeeze garlic out of their skins and add to processor with remaining oil, lemon juice and tahini.
Step 4Blitz for 1 minute, or until smooth, adding water if needed.
Step 5To serve, drizzle with olive oil and top with spiced chickpeas.
Make a mouth-watering gluten-free platter!
Party food platters can be high in fat and kilojoules, but not ours! We’ve added:
Creamy dips – Roasted garlic hoummos with spiced chickpeas (as above) and Green pea guacamole
Roasted red capsicum
Assorted baby tomatoes
About this recipe
First published: December 2016