| 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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