Market Mezze Recipe - Sunset Magazine

Ingredients

• 2 (15 oz) cans chickpeas, drained and rinsed
• 16 cloves black garlic
• 1 tbsp tahini
• 2 tbsp canola oil
• 2 tbsp olive oil
• 2 tsp kosher salt, plus more to taste
• juice of 3 lemons
• 1 tbsp coriander seeds
• 1 tsp fennel
• ½ tsp cumin seeds
• ⅓ cup Santa Barbara pistachios
• 1 pinch kosher salt
• ½ tsp fennel pollen
• A selection of pickled, fermented, or raw seasonal veggies
• olive oil, for drizzling
• Maldon salt, for finishing