Hummus me tahini (chick pea salad with tahini)

8 servings

Ingredients

Quantity Ingredient
1 cup Dried chick-peas
¼ teaspoon Baking soda
2 teaspoons Tahini (or more)
⅓ cup Water
1 Lemon (juice only)
¼ cup Olive oil
2 Garlic cloves
½ teaspoon Ground coriander (optional)
½ teaspoon Ground cumin (optional)
Salt & freshly ground pepper
Chopped fresh parsley

Directions

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.

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

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