Hummus me tahini (chick pea salad with tahini)
Yield: 8 servings
Ingredients:
- 1 c Dried chick-peas 2 Garlic cloves
- 1/4 ts Baking soda 1/2 ts Ground coriander (optional)
- 2 ts Tahini (or more) 1/2 ts Ground cumin (optional)
- 1/3 c Water Salt & freshly ground pepper
- 1 Lemon (juice only) Chopped fresh parsley
- 1/4 c Olive oil
Instructions:
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. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books New York.
