Garlic & Chickpea Dip

Serves:

Ingredients:

8 oz Chickpeas, soaked & cooked
2 ea Garlic bulbs, boiled whole
- for 20 minutes, drained
4 oz Olive oil
2 ea Juice of lemons
3 oz Tahini
Black pepper
4 tb Fresh chopped parsley
Tomatoes to garnish

Method:

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"