1 bulb garlic
1 19 oz can chickpeas, rinsed
2 Tbsp lemon juice
1 Tbsp low sodium soy sauce
1 Tbsp tahini (sesame paste)
2 Tbsp water
2 Tbsp chopped fresh parsley
Salt & Pepper to taste
1. Preheat oven to 400 F. Cut off the top of the garlic head, place on tin foil and drizzle with olive oil. Wrap garlic bulb up and place on baking sheet in the oven for 30 minutes. Unwrap and cool after baking. Squeeze the garlic from the peel.
2. Puree the garlic, chickpeas, lemon juice, soy sauce, tahini, and water in a food processor. May add more or less water to make desired consistency.
3. Transfer to a small serving bowl and stir in parsley, salt, and pepper (to taste). Serve immediately or store in the refrigerator for up to 2 days.
Nutrition Facts: Serving Size 2 Tbsp, 47 calories, 1 g fat, 8 g sugar, 2 g protein, 1 g fiber
Recipe Source: http://www.eatingwell.com