This meal is designed to use any leftover food you have at the end of the week! It's great to use up any leftover ingredients you have in the house, and nice to end the week with a simple and nourishing meal.
While the proportions below are aimed towards a mixed type, just bump up the protein or carbohydrates depending on your BePure Macronutrient Profile.
Platter Ingredients: (depending on what you have)
1. Preheat oven to 180 degrees. Rub extra papery skin off whole heads of garlic. Cut tips off each clove of garlic with serrated knife to expose a bit of garlic. Lay root side down on a sheet of tin foil or in a small baking dish. Drizzle with oil over the cut end of the garlic. Crimp foil closed or cover the baking dish with foil. Roast until the garlic cloves are soft and fragrant, 45 minutes to 1 hour. Open foil and let sit until cool enough to handle.
2. Squeeze the garlic cloves out of their papery skin. Discard skin and transfer the cloves to a food processor.
3. Add to the food processor the chickpeas, tahini, olive oil, water, roasted cumin, coriander, smoked paprika, optional sumac, salt and pepper.
Platter Directions ( a rough guide for a mixed type):
If you give this a go, we'd love to see the result! Tag us in your pictures with @bepurebenwarren for your chance to be featured on our Instagram account.
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