Ingredients
- 2 garlic bulbs
- 2 juice of lemons
- 190 gr chickpeas
- 110 ml olive oil
- 50 gr tahini
- 7 gr 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"
