Ingredients
- 2 garlic bulbs
- 2 juice of lemons
- 8 oz chickpeas
- 4 oz olive oil
- 3 oz tahini
- 4 tb parsley (fresh chopped)
Tomatoes to garnish 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"
