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.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books,
New York.
Typed for you by Karen Mintzias
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.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books,
New York.
Typed for you by Karen Mintzias
Source from luhu.jp