Garlic and Chickpea Dip
Ingredients
- 8 ounces chickpeas, soaked and 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
- Blend the chickpeas till well puréed.
- 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.
This article uses material from the "Garlic and Chickpea Dip" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
