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Garlic Chickpea Dip


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
1 black pepper
4 tbsp fresh chopped parsley
1 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"





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