| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Appetizers, Snacks |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Chick peas, soaked |
| 5 |
tb |
Tahini |
| 4 |
tb |
Lemon juice, or to taste |
| 2 |
tb |
Extra virgin olive oil |
| 3 |
|
Garlic cloves, minced |
| 1/4 |
ts |
Spanish paprika (hot) |
| 1/2 |
ts |
Salt |
|
|
Black pepper |
INSTRUCTIONS
Drain & rinse chick peas. Put them in a large pot with lots of fresh water
& boil for 60 minutes. If the chick peas are old, then you may have to
boil them for longer. Cook until they are soft.
Drain thoroughly, reserving the liquid. Grind to a fine powder. Add 150 ml
of reserved stock & blend to a stiff paste. You may have to add more stock.
Add all the other ingredients & mix thoroughly.
Leave to stand at least 2 hours so that the flavours can marry. Add more
seasonings if you require, especially lemon juice & olive oil.
Adapted from Sarah Brown's "Vegetarian Cookbook"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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