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20 hours
Prep: 8 hours
Cook: 2 hours
100 calories per serving view nutrition facts
8 servings
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| 1 | cup | chickpeas (garbanzo beans) | dried |
| 1/4 | teaspoon | baking soda | |
| 2 | teaspoons | tahini | |
| 1/3 | cup | water | |
| 1 | each | lemon | juice only |
| 1/4 | cup | olive oil | |
| 2 | cloves | garlic | |
| 1/2 | teaspoon | coriander | optional |
| 1/2 | teaspoon | cumin | optional |
| 1 | x | salt and black pepper | |
| 1 | x | parsley leaves | fresh, chopped |
Wash the chick-peas, then soak overnight with the baking soda in cold water to cover.
The following day, drain and wash the chick-peas, 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 chick-peas, 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 tablespoon chopped parsley.
Beat for another minute, then taste for seasonings and chill overnight - if possible.
Serve cold, sprinkled with additional chopped parsley.
| % Daily Value* | |
| Total Fat 7.0g | 11% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 108mg | 5% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 1.0g | 6% |
| Sugars 0.0g | |
| Protein 2.0g | 3% |
| Vitamin A | 0% | Vitamin C | 8% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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