Yield: 1 Soup dish
|1 can||Chikpeas well washed without the water, I prefer dry chickpeas, soaked overnight, than cooked with water till tender.|
|\N \N||Olive oil|
|\N \N||Sweet paprika|
|1 \N||Leaf of mint|
|2 \N||Cloves garlic|
Source: My recipe
To make the tahine sauce: you put all the ingredients into the blender, grind it not very fine, if it gets too thick you can put a little water, but it cant get liquid (if it happens to get liquid, just add a little more tahine) Serve it in a dish, put olive oil on top, and sweet paprika, 1 leaf of mint.
Posted to JEWISH-FOOD digest V97 #069 by Daniella De Picciotto <daniela@...> on Mar 2, 1997.