Garlic & Chickpea Dip Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Chickpeas, soaked & cooked
2: Garlic bulbs, boiled whole, for 20 minutes, drained
4 ounce: Olive oil,
2: Juice of lemons,
3 ounce: Tahini,
Black pepper,
4 tbsp: Fresh chopped parsley,
Tomatoes to garnish,
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp