INGREDIENTS:
2 teaspoons Olive oil
2-3 cloves of garlic
400g can Edgell Chick Peas, drained
2 tablespoons lemon juice
½ teaspoon chopped fresh rosemary
Turkish Bread
METHOD: 1. Heat half the oil in a small saucepan. Cook the garlic cloves
over a medium heat for 5 minutes or until golden and softened.
2. Drain the Edgell Chick Peas reserving 1 tablespoon of the
liquid. Place in a food processor with the garlic, lemon juice,
remaining oil and rosemary. Puree until smooth. Season to taste.
3. Split the Turkish bread in half, lightly spray with oil and
cook on the barbecue until toasted. Cut into wedges and serve with
Aioli.
SERVES: 6
PREPARATION TIME: 10 minutes
TIP: Garlic can be cooked on the barbecue but leave in its skin to
prevent burning. Discard skin before pureeing.
