Ingredients
2 heads garlic
1 fifteen-ounce can chick peas, rinsed and drained
2 fl oz freshly squeezed lemon juice(from 2 lemons)
1 tablespoon extra-virgin olive oil
2 fl oz part-skimmed ricotta cheese
1 teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon paprika
Pinch allspice
Good handful of fresh flat-leaf parsley
Method
Preheat oven to 425°. Wrap garlic heads in aluminium foil. Cook in oven until very soft, about 30 minutes. Remove from oven, and allow to cool in foil.
When cool, cut each head in half horizontally, and squeeze cloves into the bowl of a food processor. Add remaining ingredients, and puree until smooth. Add up to 2 tablespoons water if mixture is too thick.
Refrigerate in an airtight container, up to 3 days, until ready to serve.