Categories: Appetizers, Vegetarian, Garlic 
      Yield: 6 servings 
  
      8 oz Chickpeas, soaked & cooked          3 oz Tahini 
      2 ea Garlic bulbs, boiled whole               Black pepper 
           -- for 20 minutes, drained          4 tb Fresh chopped parsley 
      4 oz Olive oil                                Tomatoes to garnish 
      2 ea Juice of lemons                 
  
  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"