*  Exported from  MasterCook  *
 
                HUMMUS BI TAHINI (CHICK PEA & SESAME PUREE)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Chick peas
    3       c            Water
      1/3   c            Tahini
      1/2   c            Lemon juice
    2                    Cloves garlic -- crushed
                         Salt
                         -----FOR SERVING-----
                         Parsley -- chopped
    1       tb           Olive oil
                         Paprika or cayenne pepper
 
   1. Wash chick peas well, cover with the water and soak
   for 12 hours or overnight. 2. Boil gently for 2 hours
   in the water in which they were soaked, add 1 teaspoon
   salt and cook until very tender, about 3 hours in all.
   Drain and reserve some of the cooking liquid and 1
   tablespoon of the peas. 3. Press peas through a sieve
   or food mill, adding about 2 tablespoons of the
   cooking liquid to separate the last of the peas from
   the skins. 4. Slowly blend the tahini and most of the
   lemon juice into the puree. 5. Crush garlic with 1/2
   teaspoon salt in a mortar and add to puree. Adjust
   flavour and consistency with lemon juice or cooking
   liquid and add salt if necessary. Hummus should be
   thick and smooth. 6. Spread in a shallow serving dish,
   swirling it with back of a spoon. Pour olive oil in
   centre and garnish with reserved chick peas, chopped
   parsley and a sprinkling of paprika or cayenne pepper.
   Makes 3 cups. Cooking time: 3 hours Blender or food
   processor method: Puree peas to separate skins, add to
   container or processor bowl with remaining
   ingredients, holding back some lemon juice and salt to
   adjust flavour. Blend or process until thick and
   smooth. Note: Even if using a modern appliance the
   chick peas must be separated from their skins for a
   successful hummus.
   
   Preparation time can be shortened by removing the
   skins either after the initial soaking, or after
   boiling.
  
 
 
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