i
n g r e d i e n t s :
- 1 cup chick peas
- 3 cups water
- 1/3 cup tahini
- ½ cup lemon juice
- 2 cloves garlic, crushed
- Salt
- 1 tablespoon Extra Virgin olive oil
- Chopped parsley
p
r e p a r a t i o n :
- Wash chick peas, and cover with the water to soak for
12 hours, or overnight.
- Bring
to a boil in the water in which they were soaked. Boil gently
for 2 hours, add 1 teaspoon salt and cook until very tender, about
3 hours in all. Drain and reserve some of the cooking liquid.
- Press peas though a food mill,
adding about 2 tablespoons of the cooking liquid.
- Slowly
blend the tahini and most of the lemon juice into the puree.
- Crush garlic with ½
teaspoon salt in a mortar and add to puree. Adjust flavor and
consistency with lemon juice, cooking liquid, and salt, if necessary.
- Spread in a shallow serving
dish, swirling it with back of a spoon. Pour olive oil into center
and sprinkle with parsley.
- Serve with warmed pita bread
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