| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Greek | Appetizers, Greek | 8 | Servings | |
INGREDIENTS
| 1 | c | Dried chick-peas |
| 1/4 | ts | Baking soda |
| 2 | ts | Tahini (or more) |
| 1/3 | c | Water |
| 1 | Lemon (juice only) | |
| 1/4 | c | Olive oil |
| 2 | Garlic cloves | |
| 1/2 | ts | Ground coriander (optional) |
| 1/2 | ts | 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.
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