Ingredients Jump to Instructions ↓

  1. 1 c Dried chick-peas

  2. 1/4 ts Baking soda

  3. 2 ts Tahini (or more)

  4. 1/3 c Water

  5. 1 Lemon (juice only)

  6. 1/4 c Olive oil

  7. 2 Garlic cloves

  8. 1/2 ts Ground coriander 

  9. 1/2 ts Ground cumin 

  10. Salt and freshly ground pepper

  11. Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. From: ‘The Food of Greece’ by Vilma Liacouras Chantiles. Avenel Books, New York.

  4. Typed for you by Karen Mintzias —–


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