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SNACK
RECIPES: Chickpea Dip
Seasoning Mix:
2-tsp salt
1-tsp cayenne
1-tsp ground coriander
1-tsp ground fennel seeds
1-tsp garlic powder
1-tsp onion powder
1-tsp turmeric
1/2-tsp ground cumin
1/2-tsp black pepper
1/2-tsp white pepper
1/2-lb. dried chickpeas
2-whole heads of garlic, approx 40 cloves
4-tbsp olive oil
1/3-cup sesame seeds
1-cup olive oil
2-tbsp tamari
3-tbsp white balsamic vinegar
1/2-cup honey
Juice of 2 lemons, (about 1/4-cup)
In a pot, add enough water to cover the chickpeas by 3-4 inches and soak overnight
Drain, but don't rinse the chickpeas
Combine the seasoning mix in a small bowl
Roast the garlic heads by first removing the loose skins
Slice about 1/4 inch off the top of the garlic and discard
Place them in a small baking dish
Drizzle 2 tbsp olive oil over each head
Place in a preheated 250* oven and roast until soft, 40-50 minutes
Cool
Squeeze out all the cloves
Toast the sesame seeds in a small skillet over high heat and stir constantly as they brown
Remove from pan
Puree the chickpeas with the seasoning mix, roasted garlic, sesame seeds, olive oil,
tamari, vinegar, honey, and lemon juice
Dip with raw vegetables, crackers, or spread over pita bread
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