HOUMMUS B’TAHINI (CHICK PEA DIP)
1 ½ cps chick peas, soaked overnight
2 teaspoons salt
Approx 2 cloves garlic
¾ cup tahini
Approx ½ cup lemon juice
Pinch cayenne pepper and 2 tablespoons chopped parsley to garnish
Drain the soaked chick peas, place in a pot and add there times their amount of water. Add 1 teaspoon salt and bring to the boil. Boil vigorously for about 10 minutes, turn the heat down, cover the saucepan and simmer until the chick peas are very soft- approx 1 hour. Drain liquid off and reserve. Reserve ½ cup of the whole, cooked chick peas for garnish. Purée the remainder of the peas by pressing through a sieve or placing in blender.
Crush the garlic with the remaining teaspoon of salt. Beat or blend it into the purée.
Slowly beat in the tahini and lemon juice alternately. Blend in a little of the reserved liquid to make the mixture a thick creamy consistency. Adjust salt and lemon to taste.
Serve on a platter garnished with a pinch of cayenne pepper, parsley and the reserved chick peas.
added by Marwa El Odessi