Ingredients

2 heads roasted garlic
1 tbsp extra virgin olive oil
2 cups chickpeas (cooked or tinned and drained)
2 tbsp tahini
2 tbsp lemon juice (fresh)
1/4 cup fresh parsley (chopped or let the food processor do the work)
1/2 tsp sea salt
1/2 tsp ground cumin
1/2 tsp paprika
2 tbsp water
black pepper

Method

If you need to roast the garlic: Cut off the point/top of the bulb of garlic to expose the tops of the cloves inside (cut as close to the top as you can). Sprinkle some olive oil and salt over top, rub it in a little so that each clove gets a little oil on it.

Place the bulbs into an oven proof dish and wrap snugly with foil.

Roast in a 185C oven for about 40 minutes. Tops should be nicely brown but not burnt. Leave to cool.

2 Squeeze out the roasted garlic into a food processor or blender. Add the rest of the ingredients except the water and mix very well. Start adding the water, a bit at a time until you get the consistency you like. Adjust salt & pepper to your tastes.