• 1 bulb garlic
  • 400g tin chickpeas in water, drained and rinsed
  • 2 tbsp tahini
  • 50ml olive oil, plus extra for drizzling
  • 1 lemon, juiced


  1. 1

    Preheat the oven to 180°C/fan 160°C/gas mark 4. Place the whole garlic bulb on a baking tray and roast for 35-40 minutes.

  2. 2

    In a food processor, whizz the chickpeas, tahini, 50ml olive oil and lemon juice together with 2 tbsp warm water until smooth, adding more warm water to loosen a little if necessary.

  3. 3

    Unpeel the roasted garlic and squeeze the garlic pulp into the food processor. Whizz again and season to taste. Serve drizzled with extra olive oil and flatbread.

Nutritional Details

Each serving provides
  • Energy 356kj 85kcal 4%
  • Fat 5.4g 8%
  • Saturates 0.7g 4%
  • Sugars 0.4g <1%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 812kj/194kcal

Each serving provides

5.4g carbohydrate 2.0g fibre 2.8g protein

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