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Black Eyed Bean Hummus with Roasted Garlic and Lemon



2 x 400g tin of black eyed beans, drained and rinsed

3 heads of garlic

1 x lemon, juiced

¼ cup tahini

¼ cup water

A good glug of olive oil



Pre heat the oven to 180c.


Trim the top of the garlic heads off and drizzle a little oil over each. Wrap the garlic in tin foil and put in the oven to roast for around 30 minutes, until soft and tender.


Remove the garlic from the oven and allow to cool slightly.


Remove the garlic from its paperly layers and put into a food processor along with the rest of the ingredients. Process until smooth and creamy.


Store in an air tight container in the fridge or serve immediately with sliced peppers, carrots, broccoli and radishes.


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