Lentil & Chickpea Appetizer Print
1/2 cup lentils, rinsed
3 cups water
2 cups cooked chickpeas
2 cloves garlic, crushed
1 tsp oregano
1/2 tsp salt
1/4 tsp cumin
1/4 tsp pepper
1/8 tsp catenne
5 Tbsp lemon juice
2 Tbsp parsley, finely chopped
1/2 medium tomato, finely chopped
2 Tbsp vegetable oil

Place lentils and water in a saucepan and bring to a boil. Cover and cook over medium heat for 30 minutes or until lentils are cooked but stil lwhole, then drain and allow to cool.
Place in a food processor with remaining ingredients, except parsley, tomato and oil, process into a smooth paste, adding a little water if necessary. Spread on a flat serving plate, then sprinkle with the parsely and tomatoes. Sprinkle with th eoil just before serving.
Serve with crackers or pita bread.
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