APPETIZERS AND SNACKS:
Chickpea and Sesame
(Hummus bi Tahina)
This is a classic Arab dish, delicious
for breakfast, as a lunch or dinner appetizer, or anytime as
125 g (4 oz) chickpeas, soaked for a few hours
juice of 2 lemons
3 Tbs. tahina
2 garlic cloves, crushed
1 Tbs. olive oil
1 tsp. paprika
a few sprigs of parsley, finely chopped
Drain the chickpeas and simmer in fresh water for about an hour
or until tender. Reserve the cooking water.
Process the chickpeas in a blender (or food processor) with
the lemon juice, tahina, garlic, salt and enough of the cooking
liquid to obtain a soft creamy consistency.
Serve on a flat plate, garnished with a dribble of olive oil,
a dusting of paprika and a little parsley.
Serve with warm pita bread for dipping. Serves 4-6.
Say Bismillah and eat!
From "Mediterranean Cookery"
by Claudia Roden