Yield: 8 servings
|¼ cup||Olive oil|
|2||Lemon -- juice only|
|Salt to taste|
|½ cup||Parsley -- chopped|
Soak the chickpeas in a large pot overnight in 10 cups of water. Add fresh water to cover by 2 inches, then boil for 2 hours or until soft, adding water as necessary. Drain. Place all the ingredients except the parsley and paprika in the bowl of a food processor.
Puree until smooth. Taste for seasoning. Turn into a bowl and sprinkle with the parsley and paprika. Serve with pita.
Recipe By : Claire's Corner Copia Cookbook From: Meg Antczak Date: 06-18-95 (159) Fido: Cooking