| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Appetizers, Snacks, Vegetarian | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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