Hummus Me Tahini Chick Pea Salad With Tahini
Ingredients| 1 cup dried chick-peas |
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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.
Servings: 8
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