Humus Me Tahini (Chickpea Salad with Tahini )

1 cup dried chickpeas
1/4 tsp. baking soda
2 tsp. tahini (or more)
1/3 cup water
1 lemon, juice of
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

Directions:

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.

Comments from Kathleen Morrison :

Yield: approximately 2 cups.

User Reviews:

I WAS WONDERING IF THIS IS THE RECIPE THAT YOU PUT ON GYROS? PLEASE I AM ON A SPECIAL DIET AND JUST LOVE THE SAUCE THAT GOES ON GYROS. ALSO CAN YOU USE CAN CHICKPEAS? PLEASE EMAIL ME @ huntier24 -AT- yahoo.com
THANK YOU,
SAMANTHA

submitted by huntier on December 08, 2005

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