| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Appetizers, Greek |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Dried chick-peas |
| 1/4 |
t |
Baking soda |
| 2 |
t |
Tahini, or more |
| 1/3 |
c |
Water |
| 1 |
|
Lemon, juice only |
| 1/4 |
c |
Olive oil |
| 2 |
|
Garlic cloves |
| 1/2 |
t |
Ground coriander, optional |
| 1/2 |
t |
Ground cumin, optional |
|
|
Salt & freshly ground pepper |
|
|
Chopped fresh parsley |
INSTRUCTIONS
Wash the chick-peas, then soak overnight with the baking soda in cold
water to cover. The following day, drain and wash the chick-peas,
then cover with fresh water. Bring to a boil, then lower the heat and
simmer until tender, 1-1/2 to 2 hours. Drain and push through sieve
or food mill, discarding the coarse fibers remaining in the sieve.
Meanwhile, put the tahini in a small bowl and beat it with the 1/3 cup
water until dissolved, using a whisk or fork. Beating briskly with the
whisk, add the tahini mixture, a teaspoonful at a time, to the
chick-peas, alternating with the lemon juice and olive oil. When all
has been added, crush the garlic over the mixture and sprinkle with
optional spices, salt, pepper, and 1 tablespoon chopped parsley. Beat
for another minute, then taste for seasonings and chill overnight - if
possible. Serve cold, sprinkled with additional chopped parsley. Makes
about 2 cups. From: "The Food of Greece" by Vilma Liacouras Chantiles.
Avenel Books, New York. From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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