INGREDIENTS
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2 heads garlic
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4 tablespoons extra-virgin olive oil, divided
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1 15 1/2-ounce can chickpeas, drained and rinsed
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3 Tablespoons plus 1 ½ teaspoons fresh lemon juice (from about 1 juicy/large lemon)
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2 tablespoons tahini
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¾ teaspoon salt
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optional garnish: sumac powder, chopped parsley and more extra-virgin olive oil for garnish