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Chick pea dip [Hummus Bi Tahini]:
Submitted by: Madame Sousou | Date Added: 18 Jul 2010
Listed in: Lebanese Appetizer

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 1 ½ cups chick peas, soaked overnight
• Water
• 2 teaspoons salt
• Approx 2 cloves garlic
• ¾ cup tahini
• Approx ½ cup lemon juice
• Pinch cayenne pepper and 2 tablespoons chopped parsley to garnish 

• Drain the soaked chick peas, place in a pot and add there times their amount of water.
• Add 1 teaspoon salt and bring to the boil.
• Boil vigorously for about 10 minutes, turn the heat down, cover the saucepan and simmer until the chick peas are very soft- approx 1 hour.
• Drain liquid off and reserve. Reserve ½ cup of the whole, cooked chick peas for garnish.
• Purée the remainder of the peas by pressing through a sieve or placing in blender.
• Crush the garlic with the remaining teaspoon of salt.
• Beat or blend it into the purée.
• Slowly beat in the tahini and lemon juice alternately.
• Blend in a little of the reserved liquid to make the mixture a thick creamy consistency.
• Adjust salt and lemon to taste.
• Serve on a platter garnished with a pinch of cayenne pepper, parsley and the reserved chick peas. 
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)