This easy party dip combines strained yogurt and cooked chickpeas with garlic roasted until soft. Serve it to guests with crackers or vegetable sticks.
Drizzle a pinch of olive oil over the whole head of garlic and wrap it tightly in aluminum foil. Bake in an oven preheated to 190°C / 375°F for 35 minutes, until soft.
Squeeze out the roasted garlic cloves. Blend them with the cooked chickpeas, strained yogurt, lemon juice, cumin, and salt until smooth.
Transfer the dip to a serving bowl and drizzle a pinch of olive oil over the top.
Wrap the garlic tightly in foil while roasting; otherwise, the edges may dry out before the center softens. Allergen: Contains milk and dairy products.
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