Taro Dip

1 head of garlic, peeled
1 kg taro, boiled and some of the water it cooked in
2 tbspn lemon juice
1 tbspn olive oil
Parsley
Toasted pine nuts
Sumac
Additional salt and pepper to taste

Process the garlic with a little salt in a food processor. Add the taro and a little water and blend briefly. Place in a bowl and season with lemon juice and olive oil. Garnish with parsley, toasted pine nuts and a sprinkling of sumac.

Cuisine: Lebanese

From: SBS.com.au [archive.org]