Humus me tahini (chick-pea salad with tahini )
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Humus me tahini (chick-pea salad with tahini )
  Salad    Appetizers    Greek  
Last updated 6/12/2012 12:55:57 AM. Recipe ID 17952. Report a problem with this recipe.
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      Title: Humus me tahini (chick-pea salad with tahini )
 Categories: Appetizers, Greek
      Yield: 8 servings
 
      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.
  
  Typed for you by Karen Mintzias
 




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Recipe ID 17952 (Apr 03, 2005)

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