| 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 |
T |
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
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”