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  Added: Jun 20, 2007  •  Visited (200)  •  Print version Print this recipe (34)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Chick - Pea And Tahini Dip
(Revithia Me Tahini Alima)
What You Need:
  • 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

  • How To Cook:
    HAND METHOD:
    1. Mash chick-peas with a fork. Place tahini and water in a small bowl and beat until dissolved, using a whisk or fork.

    2. Add tahini mixture, a teaspoonful at a time, to chick-peas, alternating with equal quantities of lemon juice and olive oil.

    3. When all has been added, add garlic, spices, salt, and parsley.

    4. Beat for a minute or so until well blended; then taste for seasonings and adjust if necessary.

    5. Chill several hours or overnight. Serve at room temperature, sprinkled with additional minced parsley, if desired.

    FOOD PROCESSOR METHOD:
    1. Pulverize chick-peas and garlic in a food processor, using pulse on-ff method.

    2. Combine tahini, water, lemon juice, and olive oil and add in a stream, pulsing a few seconds more.

    3. Add spices, salt, and parsley and pulse to a smooth mixture.

    4. Place in serving bowl, cover and refrigerate several hours or overnight.

    To Make: 2 cups
    This recipe is also available in:
    Cuisine » Europe » Greece
    Main Ingredient » Vegetables » Peas
    Main Ingredient » Condiments » Oil
    Main Ingredient » Herbs & Spices » Sesame & Tahini
    Dish » Sauces & Condiments



     




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