*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Appetizers                       Greek
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Dried chick-peas
      1/4   ts           Baking soda
    2       ts           Tahini (or more)
      1/3   c            Water
    1                    Lemon (juice only)
      1/4   c            Olive oil
    2                    Garlic cloves
      1/2   ts           Ground coriander (optional)
      1/2   ts           Ground cumin (optional)
                         Salt & freshly ground pepper
                         Chopped fresh parsley
   Wash the chick-peas, then soak overnight with the baking soda in cold water
   to cover.  The following day, drain and wash the chick-peas, then cover
   with fresh water.  Bring to a boil, then lower the heat and simmer until
   tender, 1-1/2 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 chick-peas,
   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
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