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Cooked by: Chef / Ethnicity: Arab cuisine / Last Modified: 3/24/2004 / Base: Vegetables / Course: side dish / Number of Servings: 1 |
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Directions: Put the chick-peas in a bowl with plenty of cold water and leave to soak overnight. Drain the chick-peas and cover with fresh water in a saucepan. Bring to a boil and boil rapidly for 10 minutes. Reduce the heat and simmer gently for about 1 hour until soft. Drain. Process the chick-peas in a food processor to a smooth puree. Add the lemon juice, garlic, olive oil, cayenne pepper and tahini and blend until creamy, scraping the mixture down from the sides of the bowl. Season the puree with salt and pepper and transfer to a serving dish. Sprinkle with oil and cayenne pepper and serve garnished with a few parsley sprigs.
| Ingredients:
3/4 Cup(s) Dried Chick-Peas
2 Lemons, juice of
2 Garlic cloves, sliced
2 Tablespoon(s) Olive oil
1 Pinch(s) Cayenne Pepper
2/3 Cup(s) Tahini Paste |
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