Monday, June 20, 2005


Mix in a foodprocessor: one or two cloves garlic, spring onions, a chunk of hot pepper to taste, chickpeas from a can, tahini (sesame paste, available from health food stores), lots of parsley, salt and pepper, lemon juice and as much chickpea juice from the can to make a smooth paste.

Dip into it: raw veggies like red pepper, carrots, florets of cauliflower and broccoli, cucumber and courgette. For starches: nutty chiabatta or toasted (wholewheat) pita bread, cut in wedges. Turkish bread or naan are other options.

A Middle Eastern vegan feast for a hot summer evening in the garden with friends!

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