Humus Me Tahini (chick-pea Salad With Tahini) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Dried chick-peas,
1/4 tsp: Baking soda,
2 tsp: Tahini, or more
1/3 cup: Water,
1: Lemon, juice only
1/4 cup: Olive oil,
2: Garlic cloves,
1/2 tsp: Ground coriander, optional
1/2 tsp: 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, 1-1/2 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.
Source from luhu.jp
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.
Source from luhu.jp