A crispy-creamy vegetarian option for game day and beyond.
6 medium cloves garlic, divided2 cups chickpea flour ; see note
1 teaspoon Diamond Crystal kosher salt, plus more as needed; for table salt, use half as much by volume or use the same weight1/3 cup hot sauce of your choice, or to tasteGrease a 9- by 13-inch baking dish and set aside. Mince 5 cloves of the garlic and add to a large saucepan. Add 4 cups water, 1 cup tahini, and the cumin. Whisk to combine. Set over medium-high heat and bring to a gentle boil; lower heat to maintain gentle boil. Whisk in chickpea flour a little at a time until fully combined.
and process until well combined. Slowly stream in cold water, with food processor running, until mixture is thinned to the desired consistency. Alternatively, mince garlic and whisk with tahini and hot sauce in a large bowl until smooth, thinning with water as necessary. Transfer to a serving bowl and set aside.In a large pot, heat 2 inches of oil to 350°F .
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