Recipe - Hummus Me Tahini (Chick Pea Salad With Tahini

1 cup Dried chickpeas
One fourth teaspoon Baking soda
2 teaspoon Tahini (or more)
1/3 cup Water
1 Lemon (juice only)
One fourth cup Olive oil
2 Garlic cloves
One half teaspoon Ground coriander (optional)
One half teaspoon Ground cumin (optional)
Salt & freshly ground pepper
Chopped fresh parsley

Wash the chickpeas, then soak overnight with the baking soda in cold water
to cover. The following day, drain and wash the chickpeas, then cover
with fresh water. Bring to a boil, then lower the heat and simmer until
tender, 1One half 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 chickpeas,
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini