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Garlic & Chickpea Dip |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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Garlic & Chickpea Dip |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
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
Black pepper
4 tb Fresh chopped parsley
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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