Directions to Cook:
Rinse chickpeas and strain thoroughly.
Place all ingredients into a food processor and process until smooth. Refrigerate for at least an hour before serving (preferably longer to let the flavours develop).
When serving drizzle with a little extra olive oil and sprinkle with a pinch of paprika.
Or top with caramelised onions or finely chopped sundried tomatoes.
Serve with chopped raw vegetables or crackers or use as a spread.
NOTE: For directions on how to roast whole heads of garlic see here.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.