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Chick Peas
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Chick Peas


500g white chick peas
4 tablespoons oil
1 onion; finely chopped
1 clove garlic; crushed
cup lemon juice
cup parsley; chopped
1 tablespoon tahini
2 teaspoons vegetable salt


Place chick peas in a bowl and cover with water. Leave overnight, then drain. Place in saucepan, barely cover with water and bring to boil. Reduce heat, cover, and simmer for 3 hours. Extra water may be needed to keep chick peas covered. Strain, reserve liquid.

Place in a food processor, gradually adding reserved liquid until mixture becomes thick - about the same consistency as thick cream.

Heat oil in a pan, add onion and garlic, saute until onion is transparent.

Add to food processor with lemon juice, parsley, tahini and salt, mix well.

Refrigerate before serving.

Can be served as an appetiser or dip. Spread on wholemeal bread or crispbreads, or even crisp lettuce leave.
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