Recipe - Garlic And Chickpea Dip

8 ounce Chickpeas, soaked & cooked
2 Garlic bulbs, boiled whole
for 20 minutes, drained
4 ounce Olive oil
2 Juice of lemons
3 ounce Tahini
Black pepper
4 tablespoon 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini