Makes 1-1/2 cups. Difficulty
6 cloves garlic, roasted 5 Tablespoons olive oil 1 can (24 oz.) garbanzo beans, drained, liquid reserved Juice of 1 lemon 1/4 cup tahini 2 teaspoons coriander 2 teaspoons ground cumin salt and freshly ground black pepper, to taste 1/2 English cucumber, sliced 1 red bell pepper, 1/4 inch slices gf Tortilla chips
Place roasted garlic, 2 tablespoons of garlic oil, garbanzo beans, 4 tablespoons lemon juice and 1/4 of reserved liquid from beans in a food processor. Process until smooth. Add tahini, coriander and cumin. Puree until all ingredients are mixed thoroughly and mixture is smooth. Season to taste with salt and pepper.
Serve with sliced cucumber, red bell pepper and tortilla chips.
Tahini is a sesame seed paste that can be purchased in well-stocked grocery stores or specialty food stores.
To roast garlic, preheat the oven to 350°F. Cut the top off a head of garlic (opposite the root end), to expose the cloves. Rub the head of garlic with olive oil and place in the center of a square sheet of aluminum foil. Wrap the aluminum foil up around the garlic and crimp to seal. Place in the middle of the oven and roast for about 1 hour or until the cloves are very tender. Let cool briefly before handling.