Humus Me Tahini (Chick-Pea Salad With Tahini )

Servings: 8
Ingredients:

1 c  Dried chick-peas
1/4 ts Baking soda
2 ts Tahini (or more)
1/3 c  Water
1    Lemon (juice only)
1/4 c  Olive oil
2    Garlic cloves
1/2 ts Ground coriander (optional)
1/2 ts Ground cumin (optional)
Salt and freshly ground pepper
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, 1-1/2 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.

Typed for you by Karen Mintzias

—–