Title: Garlic & Chickpea Dip
Categories: Appetizer Vegetarian Garlic
Yield: 6 Servings

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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