HUMMUS BI TAHINI (CHICK PEA & SESAME PUREE)

      Title: HUMMUS BI TAHINI (CHICK PEA & SESAME PUREE)
  Categories: Spreads, Sauces
       Yield: 4 Servings
  
       1 c  Chick peas
       3 c  Water
     1/3 c  Tahini
     1/2 c  Lemon juice
       2    Cloves garlic; crushed
            Salt
 
 MMMMM------------------------FOR SERVING-----------------------------
            Parsley; chopped
       1 tb Olive oil
            Paprika or cayenne pepper
  
   1. Wash chick peas well, cover with the water and soak for 12 hours or
   overnight. 2. Boil gently for 2 hours in the water in which they were
   soaked, add 1 teaspoon salt and cook until very tender, about 3 hours
   in all. Drain and reserve some of the cooking liquid and 1 tablespoon
   of the peas. 3. Press peas through a sieve or food mill, adding about
   2 tablespoons of the cooking liquid to separate the last of the peas
   from the skins. 4. Slowly blend the tahini and most of the lemon
   juice into the puree. 5. Crush garlic with 1/2 teaspoon salt in a
   mortar and add to puree. Adjust flavour and consistency with lemon
   juice or cooking liquid and add salt if necessary. Hummus should be
   thick and smooth. 6. Spread in a shallow serving dish, swirling it
   with back of a spoon. Pour olive oil in centre and garnish with
   reserved chick peas, chopped parsley and a sprinkling of paprika or
   cayenne pepper. Makes 3 cups. Cooking time: 3 hours Blender or food
   processor method: Puree peas to separate skins, add to container or
   processor bowl with remaining ingredients, holding back some lemon
   juice and salt to adjust flavour. Blend or process until thick and
   smooth. Note: Even if using a modern appliance the chick peas must be
   separated from their skins for a successful hummus.
   
   Preparation time can be shortened by removing the skins either after
   the initial soaking, or after boiling.
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