Yield: 8 servings

Measure Ingredient
1 pounds Chickpeas
1 cup Tahini
¼ cup Olive oil
2 \N Lemon -- juice only
3 tablespoons Water
\N pinch Cayenne pepper
\N dash Tabasco sauce
4 \N Cloves garlic
\N \N Salt to taste
½ cup Parsley -- chopped
¼ teaspoon Paprika

Soak the chickpeas in a large pot overnight in 10 cups of water. Add fresh water to cover by 2 inches, then boil for 2 hours or until soft, adding water as necessary. Drain. Place all the ingredients except the parsley and paprika in the bowl of a food processor.

Puree until smooth. Taste for seasoning. Turn into a bowl and sprinkle with the parsley and paprika. Serve with pita.

Recipe By : Claire's Corner Copia Cookbook From: Meg Antczak Date: 06-18-95 (159) Fido: Cooking

Similar recipes