Submitted by: Chef Khadra | Date Added: 18 Jul 2010 Listed in: Lebanese Appetizer . . . . . yield: ? active time: ? total time: ?
. . . . . added by: Madame Fahimeh cuisine: ?
Ingredients
• 1 cup dry chick peas (or canned garbanzo beans)
• 1/2 cup tahini (sesame seed paste)
• 1/2 cup lemon juice
• 3 cloves garlic, crushed
• salt to taste
• olive oil (to taste)
• parsley, minced (garnish to taste)
Preparation
• Clean, wash and soak the chick peas over night.
• Drain and cover with cold water and boil until soft.
• Alternatively, cook the canned beans until soft.
• Drain, reserving the cooking water.
• Puree the peas in a blender.
• Add alternately the tahini mixed with the lemon juice and a bit of water that the chick peas were cooked in.
• Add the garlic and salt to taste.
• Serve in a flat dish.
• Garnish with a small amount of olive oil and the minced parley.
• Serve with pita torn into small pieces.
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. :)
