You can prep up to 2 days in advance. Cover and refrigerate.

Nigella Lawson

Gallery

Keiko Oikawa

Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Cut off top of garlic head so you can just see tops of cloves peeking through. Discard top, then sit garlic on a piece of aluminum foil and seal ends tightly, while leaving parcel slightly baggy. Place on a small foil pan (or similar) and bake for 45 minutes. Let cool in foil wrapping. Drain and rinse chickpeas (if using canned or jarred), then tip into a food processor. Add lemon zest and juice; squeeze in soft flesh from caramelized garlic. Spoon in tahini and 1/4 cup oil, then blitz to a smooth puree. Tip in up to 1/4 cup cold water to get the right consistency, blitzing as you go, then add 1 tsp. salt and pepper. Taste and season lightly with more salt if needed. Decant into a bowl. Drizzle with more oil, if desired, and serve. 

    Advertisement

Source

From "Simply Nigella". Courtesy of Flatiron Books.

Nutrition Facts

457 calories; fat 32g; saturated fat 3g; cholesterol 81mg; fiber 6g; protein 26g; carbohydrates 19g; sodium 1071mg; iron 6mg; calcium 187mg.
Advertisement
Advertisement