| 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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