Aleppo Meali Bread with Hummus and Tomato Chutney
Recipe created by Marcus Samuelsson of Merkato 55
Servings: Makes 6 servings
  • 5 cloves garlic peeled
  • 1/2 cup plus 1 Tbsp. olive oil
  • 1 pound chickpeas cooked
  • 1/2 cup tahini
  • 1/2 cup fresh lemon juice
  • Salt and freshly ground black pepper
  • Lemon zest
  • Directions
    Preheat toaster oven to 250°. Place garlic on a baking sheet, drizzle with 1 to 2 cup oil, and bake for 15 minutes.

    In a food processor, puree garlic, chickpeas, tahini, and lemon juice; salt and pepper to taste. If mixture becomes too thick, add water as needed.

    Spoon into serving dish and top with lemon zest and pepper. Drizzle with remaining oil.