Hummus bi Tahina (Chickpea and Sesame Dip)
 
4 oz.  chickpeas, soaked for a few hours
  juice of 2 lemons
3 Tbsp  tahina
2   garlic cloves, crushed
  salt
1 Tbsp  olive oil
1 tsp  paprika
  a few sprigs of parsley, finely chopped
 
Drain the chickpeas and simmer in fresh water for about an hour or 
until tender. Reserve the cooking water. 
juice, tahina, garlic, salt and enough of the cooking liquid to obtain 
a soft creamy consistency. 
Serve on a flat plate, garnished with a dribble of olive oil, a 
dusting of paprika (this is usually done in the shape of a cross) and 
a little parsley. 
Serve with warm pita bread for dipping. Serves 4-6. 
 
>From "Mediterranean Cookery" by Claudia Roden 
 
 
 
 
(ID: 79665) Mirror: rec.food.recipes: Mon, Jan 20, 2003


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