| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ready stead, Emp |
2 |
servings |
INGREDIENTS
| 410 |
g |
Chick peas |
|
|
Fresh dill; ¥ |
| 1/2 |
|
A lemon; juice of |
| 2 |
|
Garlic cloves; crushed |
| 1 |
tb |
Olive oil; (1 to 2) |
|
|
Salt and pepper |
|
|
Few sprigs of fresh dill |
|
|
Lemon wedges |
INSTRUCTIONS
TO GARNISH
1 Drain the chick peas and tip them into a processor with the dill,
lemon juice, garlic and olive oil. Season well and blitz to a smooth
paste, adding more olive oil to loosen if necessary.
2 Spoon into a bowl and garnish with fresh dill and lemon wedges.
Pitta breads are ideal to dip in this pate. The pate will last in the
fridge for up to three days.
Converted by MC_Buster.
Per serving: 959 Calories (kcal); 108g Total Fat; (99% calories from
fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
21 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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