Humus Me Tahini (Chickpea Salad with Tahini )

by Kathleen Morrison

Servings: 8 servings

INGREDIENTS

1 cup dried chickpeas
1/4 tsp. baking soda
2 tsp. tahini (or more)
1/3 cup water
Juice of 1 lemon
1/4 cup olive oil
2 cloves garlic
1/2 tsp. ground coriander (optional)
1/2 tsp. ground cumin (optional)
Salt and freshly ground pepper
Fresh parsley, chopped

INSTRUCTIONS

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, 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 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 tbsp. chopped parsley. Beat for another minute, then taste for seasonings and chill overnight, if possible. Serve cold, sprinkled with additional chopped parsley.

CHEF COMMENTS

Yield: approximately 2 cups.

Tagged: greek, hoummus add tags

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