| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dip |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
metric chick peas soaked |
|
|
overnight drain |
| 2 |
t |
Salt |
| 2 |
|
Cloves garlic |
| 1/2 |
c |
metric lemon juice |
| 3/4 |
c |
metric tahini sesame seed |
|
|
paste |
| 1 |
pn |
Cayenne pepper |
| 2 |
T |
Chopped parsley to garnish |
INSTRUCTIONS
Place chick peas in saucepan with 3 times their amount of water and 1
tsp salt. Boil for 10 mins, simmer for 1 hour or until chick peas are
tender. Drain off liquid and reserve. Reserve 1/2 cup chick peas,
puree the remainder. Crush garlic with remaining salt and add to chick
peas. Slowly beat in tahini and lemon juice. Add reserved liquid if
necessary to get right consistency (I also sometimes use more lemon
juice) - you want a thick creamy consistency. Place in a bowl,
sprinkle with whole chick peas, cayenne and parsley. (I usually also
dribble a little olive oil on top). PETERB@KRALIZEC.ZETA.ORG.AU
(PETER BARKER) REC.FOOD.RECIPES From rec.food.cooking archives.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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