1. Roast a whole garlic: Trim top 1⁄4 inch off of the whole garlic, be sure to
expose all cloves but don’t waste too much of the garlic, drizzle with a little
lemon juice and salt, seal the edges of the aluminum foil but loosely around
the garlic and roast for 40 minutes at 375*. When done roasting, cool and
then squeeze the soft garlic from 8 cloves. Adjust this amount to your
desired taste. Place unused roasted garlic in the refrigerator in a sealed
container.
2. While your garlic is roasting, prepare the rest of the ingredients: zest one
lemon before juicing it, juice the lemons, soak the dates. Mix tahini
thoroughly before measuring.
3. Place all ingredients in a blender until smooth, add additional water until
desired consistency.
4. Salt and pepper to taste.
Enjoy as is or add finely chopped fresh dill or parsley if desired, and STIR into
sauce. If you add to the blender it will change the dressing to green.