Guest guest Posted February 19, 2008 Report Share Posted February 19, 2008 Caramelised Garlic & Bean Aioli ---------------------------- Preparation Time: 10 minutes ---------------------------- 2 teaspoons olive oil 2 to 3 cloves of garlic 400 g (14 oz) can Edgell Chick Peas (garbanzos), drained 2 tablespoons (8 tsp) lemon juice 1/2 teaspoon chopped fresh rosemary 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 (4 tsp) of the liquid. Place in a food processor with the garlic, lemon juice, remaining oil and rosemary. Puree until smooth. Season to taste. TIP: Garlic can be cooked on the barbecue but leave in its skin to prevent burning. Discard skin before pureeing. Serves 6. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.