4-6 cloves of garlic
125 ml olive oil
1 teaspoon salt for boiling chickpeas
1½ teaspoons salt in food processor
1 teaspoon ground black pepper
1 cup fresh parsley
1-2 squeezed lemons
¼ cup water if too thick when processing chickpeas
· Soak chickpeas overnight in water 3-4 cm higher than the peas. Chickpeas can double in size when soaked.
· Drain excess water off the next day (minimum of 6 hours soaking). Rinse in cold water, put into a pot and cover with water, add a teaspoon of salt, bring to the boil and simmer for 5 minutes. Turn off, drain off water and allow to cool.
· Place parsley, 4 cloves of garlic, olive oil, salt and pepper into a food processor and make into a paste, 4-5 minutes.
· Add chickpeas gradually
· To taste – add lemon juice, a little more salt / pepper, and water if mixture is too thick, about ¼ of a cup
NB: Play with it by adding more garlic or other herbs if you want to J