Humus Me Tahini (Chick-Pea Salad With Tahini )

Course : Greek
Serves: 8
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1 cup dried chick-peas
1/4 teaspoon baking soda
2 teaspoons tahini -- (or more)
1/3 cup water
1 medium lemon -- (juice only)
1/4 cup olive oil
2 cloves garlic
1/2 teaspoon ground coriander -- (optional)
1/2 teaspoon ground cumin -- (optional)
1 teaspoon salt and freshly ground pepper
3 tablespoons chopped fresh parsley

Preparation / Directions:

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.

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