| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Dried chick peas |
| 1 |
|
Bay leaf |
| 1 |
t |
Salt |
| 3 |
|
Cloves garlic, peeled |
|
|
chopped |
| 1 |
|
Lemon, strained Juice of |
| 1/4 |
c |
Tahini |
|
|
Olive oil |
INSTRUCTIONS
From: Bulldogfla <Bulldogfla@aol.com> Place chick peas in a large pot.
Cover with water and let sit overnight. In the morning, drain the
water. Return the beans to the pot. Cover with fresh water. Add the
bay leaf and salt. Bring to a boil, then simmer for 1 hour, or until
the beans are tender. Drain the beans, saving 1/2 cup of cooking
liquid. Discard the bay leaf. Place the cooked beans in the jar of a
food processor. Add the garlic, lemon, tahini, and 1/2 cup cooking
liquid. Pulse. Add olive oil until a smooth paste is formed. Serve in
a bowl as is, or with bread. Posted to recipelu-digest by
jeryder@juno.com on Mar 21, 1998
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