| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dip |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
(metric) chick peas; soaked overnight; drain |
| 2 |
ts |
Salt |
| 2 |
|
Cloves garlic |
| 1/2 |
c |
(metric) lemon juice |
| 3/4 |
c |
(metric) tahini (sesame seed paste) |
| 1 |
pn |
Cayenne pepper |
| 2 |
tb |
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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