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Ingredients Jump to Instructions ↓

  1. 8 oz Chickpeas, soaked & cooked

  2. 2 Garlic bulbs, boiled whole

  3. 20 minutes, drained

  4. 4 oz Olive oil

  5. 2 Juice of lemons

  6. 3 oz Tahini

  7. Black pepper 4 tb Fresh chopped parsley

  8. 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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