INGREDIENTS
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1 head of garlic
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400 g cooked chickpeas, drained (14 ounces)
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2 tbs tahini
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1/2 tsp cumin
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juice of 1 lemon
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4 tbs extra virgin olive oil
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Salt and pepper, to taste
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1 tsp smoked paprika
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fresh baby carrots
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fresh cilantro or parsley sprigs