Garlic & Chickpea Dip
Yield
6 servingsPrep
15 minCook
0 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
chickpeas (garbanzo beans)
soaked and cooked |
|
| 2 | heads |
garlic
boiled whole for 20 minutes, drained |
*
|
| 4 | ounces |
olive oil
|
|
| 2 | each |
lemons
juice only |
|
| 3 | ounces |
tahini (sesame paste)
|
|
| 1 | x |
black pepper
|
*
|
| 4 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 | x |
tomatoes
to garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
chickpeas (garbanzo beans)
soaked and cooked |
|
| 2 | heads |
garlic
boiled whole for 20 minutes, drained |
*
|
| 115.6 | ml/g |
olive oil
|
|
| 2 | each |
lemons
juice only |
|
| 86.7 | ml/g |
tahini (sesame paste)
|
|
| 1 | x |
black pepper
|
*
|
| 6E+1 | ml |
parsley leaves
fresh, chopped |
|
| 1 | x |
tomatoes
to garnish |
*
|
Directions
Blend the chickpeas until well pureed.
Squeeze the garlic cloves from their skins and add to the chickpeas.
Put in the oil, lemon juice and tahini.
Blend again.
Add pepper and parsley and mix well.
Put the mixture into an oiled mould and chill for 2 hours.
Turn it onto a plate and garnish with tomato wedges or slices.
