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Hummus Me Tahini (Chick Pea Salad with Tahini)




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Hummus Me Tahini (Chick Pea Salad with Tahini)

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 & 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.

 

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