Garlic and chickpea dip
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Chickpeas, soaked & cooked |
| 2 | Garlic bulbs, boiled whole for 20 minutes, drained | |
| 4 | ounces | Olive oil |
| 2 | Juice of lemons | |
| 3 | ounces | Tahini |
| Black pepper | ||
| 4 | tablespoons | Fresh chopped parsley |
| Tomatoes to garnish | ||
Directions
Blend the chickpeas till well pureed. Squeeze the garlic cloves from their skins & add to the chickpeas. Put in the oil, lemon juice & tahini. Blend again. Add pepper & parsley & mix well.
Put the mixture into an oiled mould & chill for 2 hours. Turn it onto a plate & garnish with tomato wedges or slices.
Gail Duff, "A Book of Herbs & Spices" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini