| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Dried chick peas |
| 1 |
|
Bay leaf |
| 1 |
ts |
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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