Steps
- Preheat the oven to 400°F / 205°C. Remove the loose outer skins from 2 heads of garlic, keeping the cloves together. Slice ½in / 1cm off the tops.
- Drizzle the cut tops with 1 tablespoon of extra virgin olive oil. Wrap each head in foil and roast for 40-45 minutes, until very soft. Let cool.
- Drain 850g of canned chickpeas and put in a food processor. Squeeze in the garlic and add ¼ cup of tahini, and 3 tablespoons of fresh lemon juice.
- Add 1 teaspoon of sumac and salt. Blend until smooth, gradually adding 2 tablespoons of water. Add a little more water if needed and adjust the lemon juice and salt.
- Spread in a bowl, drizzle with extra virgin olive oil, and sprinkle with 1 teaspoon of za'atar.