GARLIC & CHICKPEA DIP

• 8 oz Chickpeas, soaked & cooked
• 2 Garlic bulbs, boiled whole
• -- for 2 0 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"