Recipe - Humus 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.