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Preheat the oven to 350 degrees F.
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Use a sharp knife to cut off the tips of the garlic bulbs.
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Place them on a square of aluminum foil big enough to cover them.
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Drizzle the bulbs with olive oil and wrap them up in the foil.
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Bake for 40 minutes. Let cool completely.
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Squeeze the now soft garlic cloves out of the bulb and set aside.
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Set aside some lemon zest and roasted garlic cloves for garnish.
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Rinse the chickpeas with cold water.
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Place them in a bowl and fill the bowl with cold water.
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Use your fingers to gently rub the skins off of the chickpeas.
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Discard the transparent skins that float to the top.
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Rinse the chickpeas once more. Place them in a food processor.
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Add the tahini and 4 tablespoons of olive oil, lemon juice, zest, and garlic cloves.
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Pulse the ingredients until smooth.
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If the mixture is too thick, add water one tablespoon at a time
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Season with salt and pepper.
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Transfer to a serving dish.
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Drizzle with more olive oil and sprinkle with kosher salt.
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Garnish with roasted garlic cloves and freshly grated lemon zest.