1/4cupfreshly squeezed lemon juice,add more if you are a lemon lover.
3garlic headsunpeeled, to roast; read the note below if you prefer fresh garlic.
Salt to taste.
A pinch of sumac to garnish the plates
Instructions
Preheat an oven to 400 °F /200 °C). Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove.
Cut squares of foil large enough to wrap each garlic head. Place each head separately in aluminum foil (side up), add a pinch of salt and drizzle a few drops of olive oil. Bring the foil sides up to enclose the garlic. Bake in the preheated oven until the cloves are tender and nicely browned, about 40 minutes. Remove, and allow to cool down completely.
Slice three large ripe avocados in half, remove the pits and scoop the flesh, using a spoon into a food processor or blender. Squeeze the garlic heads out of their skins and add them to the avocados, fold in the tahini, lemon juice and season with salt and add a drizzle of olive oil. Process until smooth. Transfer to individual shallow plates, drizzle with extra version olive oil; serve with Lebanese bread, pita bread, chips, crackers or veggies. Happy eating.
Video
Notes
Note: Roasted garlic is milder and sweeter. Its flavor is mellow, nutty, and rich. It also softens as it roasts, becoming tender, creamy, and spreadable. However, if you prefer the sharp taste of fresh garlic, skip the roasting process and stick to fresh crushed garlic, 4 crushed garlic cloves would do the job perfectly.avocado 4
