This tasty variation emphasizes sweet, creamy roasted garlic rather than tahini, with a marvelous result.
- 2 cups dried chickpeas or 2 14 oz. cans unsalted canned chickpeas
- 8 fresh basil leaves, chopped
- 1 whole head of garlic
- freshly ground black pepper
- 1/4 cup unsalted chicken stock or broth
- juice of 1/2 a lemon
Directions: If using dried beans, soak them overnight, simmer until tender and drain. Meanwhile, preheat the oven to 350 degrees, put the head of garlic, whole, in a small baking dish and roast it until the cloves are soft; this should take about an hour. Remove the garlic from the oven and slice off the top, then squeeze the head over a small dish to extract the cooked garlic flesh from the papery skin. Add the drained beans, the cooked garlic and the rest of the ingredients to the canister of a food processor and process to a smooth puree. Chill for one hour before serving.