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

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