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