Quantity: Serves 4-6
1 tin chickpeas (or dried ones, soaked, cooked and cooled)
2-3 tbsp tahini (sesame paste)
1 clove garlic, crushed
A dash of lemon juice
Salt and pepper
1) Drain chickpeas but reserve the liquid.
2) Purée all ingredients in a blender.
3) Add liquid from tin or water until you have the required consistency.
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.