• 1 cup chick peas
• 1 cup tahini (sesame oil)
• Juice of 3 large lemons
• 1/2 teaspoon salt
• 1/2 glove garlic, mashed
• 1/4 cup olive oil
• 1/4 teaspoon paprika
• 1 tablespoon chopped parsley
Preparation
• Wash the peas, drain, cover with water and let soak overnight.
• Next day, boil till tender an hour or longer. (You can use canned chick peas.)
• Mash all but a quarter cup to a puree.
• Add the sesame oil, lemon juice, salt, and garlic.
• Mix well and put on a plate.
• Pour the olive oil on top and garnish with the extra whole chick peas, paprika, and parsley.
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. :)
