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410 g Chick peas
1/2 A lemon; juice of
2 Garlic cloves; crushed
1 tb Olive oil; (1 to 2)
Salt and pepper
Few sprigs of fresh dill
Drain the chick peas and tip them into a processor with the dill,
lemon juice, garlic and olive oil. Season well and blitz to a smooth
paste, adding more olive oil to loosen if necessary.
Spoon into a bowl and garnish with fresh dill and lemon wedges.
Pitta breads are ideal to dip in this pate. The pate will last in the
fridge for up to three days.
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