Method :
- Soak the chick peas in cold water
overnight.
- Drain them well and cover with
fresh cold water.
- Bring to the boil and then simmer
for about 2 hours until soft.
- Drain and reserve 8 tbsp cooking
liquid.
- Put the cooked chick peas into a
liquidizer with the peeled garlic, tahini, oil, lemon juice, salt
and pepper.
- Add the reserved liquid.
- Blend to a soft creamy paste.
- Adjust seasoning.
- Spoon into a serving bowl and
sprinkle with mint.
Note :
A creamy pate which is full of flavor.
It may be served as part of a salad meal, or as a spread for crusty
bread.
Serves 4 - 6
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