| Chickpea & Lentil Appetizer |
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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. |
