8 oz Chickpeas, soaked & cooked 2 Garlic bulbs, boiled whole -- for 20 minutes, drained 4 oz Olive oil 2 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 & 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"
|