Yield: 8 Servings
Measure | Ingredient |
---|---|
1 cup | Dried chick-peas |
¼ teaspoon | Baking soda |
2 teaspoons | Tahini (or more) |
⅓ cup | Water |
1 \N | Lemon (juice only) |
¼ cup | Olive oil |
2 \N | Garlic cloves |
½ teaspoon | Ground coriander (optional) |
½ teaspoon | Ground cumin (optional) |
\N \N | Salt & freshly ground pepper |
\N \N | Chopped fresh parsley |
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, 1-½ 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 ⅓ 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.