Just as the title suggests, this is a garlicy and tasty dip for your veggies, pita bread, or chips.
4 tbsp Lemon juice (freshly squeezed)
1 head Roasted garlic
Zest of one lemon
1 tsp Organic smoked cayenne
1/8cupOlive oil (extra virgin, cold-pressed)
Salt & pepper (to taste)
1 tsp Cumin (ground)
1/2cupAquafaba from chickpeas (or water)
Cook the chickpeas in your pressure cooker, or if you don't have one you can soak the dry chickpeas for 12 hours (or overnight), and then boil them for 1.5 hours. Keep the water you cook them in and set aside.
Put all of the ingredients into your food processor or blender. Add more aquafaba/water if necessary.
For the roasted garlic.
Cut the top off the head of garlic, and drizzle olive oil onto the freshly cut bits. Put back the piece you just cut off, and wrap the whole thing in tin foil. Put in the oven at 400° F for 30-40 mins.