Chickpea Puree with Tahina
This salad puree is the most widely known and appreciated of all outside the Middle East (abroad it is known simply as hummus). It is the constant companion of shish kebab and ta'amia in Oriental restaurants and is also good with fish or eggplants.
Ingredients:
- 1ÂĽ cups chickpeas, soaked in cold water overnight -
- Juice of 2-2½ lemons, or to taste -
- 2 or 3 cloves garlic, crushed -
- Salt -
- 4-5 tablespoons tahina (sesame paste) -
Instructions:
- Drain and boil the soaked chickpeas in fresh water for about 1½ hours, or until they are very soft. Drain, reserving the cooking water. Blend to a puree in the food processor. Add the remaining ingredients and a little of the cooking water—enough to have a soft creamy paste. Taste and adjust the seasoning. Add more lemon juice, garlic, or salt if necessary.
- Pour the cream into a flat dish and serve with Arab bread or pita.