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What You Need:
(To Make: 2 cups)
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One 12-ounce can chick-peas, drained and rinsed under cold water
2 to 3 teaspoons tahini
1/3 cup water
3 tablespoons fresh lemon juice
¼ cup olive oil
1 tablespoon minced garlic
½ teaspoon ground coriander (optional)
½ teaspoon ground cumin (optional)
Salt and pepper to taste
1 tablespoon minced parsley, plus minced parsley for garnish
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Translate this recipe:
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| How To Cook: |
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HAND METHOD:
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1. Mash chick-peas with a fork. Place tahini and water in a small bowl and beat until dissolved, using a whisk or fork.
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2. Add tahini mixture, a teaspoonful at a time, to chick-peas, alternating with equal quantities of lemon juice and olive oil.
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3. When all has been added, add garlic, spices, salt, and parsley.
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4. Beat for a minute or so until well blended; then taste for seasonings and adjust if necessary.
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5. Chill several hours or overnight. Serve at room temperature, sprinkled with additional minced parsley, if desired.
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FOOD PROCESSOR METHOD:
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1. Pulverize chick-peas and garlic in a food processor, using pulse on-ff method.
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2. Combine tahini, water, lemon juice, and olive oil and add in a stream, pulsing a few seconds more.
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3. Add spices, salt, and parsley and pulse to a smooth mixture.
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4. Place in serving bowl, cover and refrigerate several hours or overnight.
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