Ingredients:
1 - 2 cloves garlic, peeled (use less or
more, depending on personal taste)
11 oz/310 g cooked, drained chick peas
4 tbsp lemon juice
half tsp salt
3 tbsp tahini
2 tbsp cold water
quarter tsp paprika
2 tbsp olive oil
serves 6 - 8 as a snack/appetiser
Directions:
(this dish is best made in a blender or food
processor, though you could pound the garlic, salt and chickpeas in a mortar
and pestle and then add the lemon, tahini and cold water).
1. Start your food processor and then put in the garlic
2. As soon as the garlic is chopped, put in the chick peas, lemon juice,
salt, tahini and cold water.
3. Blend until quite smoooth. Add a little more water if you want it
thinner.
4. Empty the contents of the food processor into a shallow 6-in/15 cm wide
(approx) bowl. Smooth the top of the paste with the flat of a knife.
Sprinkle the paprika over the paste and then dribble the oil over.
Notes:
Gorgeous garlicky chickpea dip/spread. Serve
with warmed pitta bread or spread on toast, try it on baked potatoes ... mmm.
I always try and keep a tub of this in the fridge, for snacking.
This recipe is, IMO, the best (and I have tried several). It is from Madhur
Jaffrey's 'Eastern Vegetarian Cooking
Keeps well for several days in the fridge in a covered/sealed container.
You can use the same basic idea for making up bean dips from all sorts of
cooked beans (white beans work best, red ones give a not very nice colour,
IMO).
Also delicious if you add fresh parsley (flat leaf) or coriander
(cilantro?).
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