4 garlic cloves
100 milliliters (.4 cup) extra-virgin olive oil
Pinch of salt and pepper
3 sprigs rosemary
One 375-milliliter (13.2-ounce) can chickpeas, drained
1/2 cup tahini
Juice of half a lemon
Adapted from "DudeFood" by Dan Churchill © Simon & Schuster 2015. Provided courtesy of Dan Churchill. All rights reserved.
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