Garlic And Chickpea Dip

Servings: 6
Ingredients:

8 oz Chickpeas, soaked and 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

Blend the chickpeas till well pureed. Squeeze the garlic cloves from
their skins and add to the chickpeas. Put in the oil, lemon juice and tahini.
Blend again. Add pepper and parsley and mix well.

Put the mixture into an oiled mould and chill for 2 hours. Turn it onto a
plate and garnish with tomato wedges or slices.

Gail Duff, ‘A Book of Herbs and Spices’

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