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Garlic & chickpea dip

Yield: 6 servings

Ingredients:

• 8 oz Chickpeas soaked & cooked 3 oz Tahini
• 2 ea Garlic bulbs boiled whole Black pepper -- for 20 minutes drained 4 tb Fresh chopped parsley
• 4 oz Olive oil Tomatoes to garnish
• 2 ea Juice of lemons

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

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