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Cooked by: Chef / Last Modified: 10/25/2008 / Course: salad / Number of Servings: 8 |
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Directions: 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.
Ingredients:
1 Cup(s) Dried chick-peas
1/4 Teaspoon(s) Baking soda
2 Teaspoon(s) Tahini (or more)
1/3 Cup(s) Water
1 Lemon (juice only)
1/4 Cup(s) Olive oil
2 Garlic cloves
1/2 Teaspoon(s) Ground coriander
1/2 Teaspoon(s) Ground cumin |
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