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