All questions
6 answers 1236 views
E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added about 3 years ago

I don't know if this is the "best," but it's pretty great:
http://smittenkitchen.com...

6f611b78 35b4 4186 89ad c38b035b32f3  08270410avatar messbrasil
added about 3 years ago

My great-granfather was from Syria,this is my take on the family recipe:
1 pound chickpeas,soaked overnight and boiled till tender,this you blend (the food processor does not work as well as the blender)with some of the cooking water,1 cup of olive oil,salt and black pepper,8 to 10 cloves of garlic(yes...go for it),the juice of 3 to 5 limes,and 4 to 6 tbs of tahine (a sesame paste you will find in any arab food store).Serve with pita bread.Hope you like it.

6f611b78 35b4 4186 89ad c38b035b32f3  08270410avatar messbrasil
added about 3 years ago

Don't try to blend the hole thing in one take or your blender will have it's last day on this earth...

6f611b78 35b4 4186 89ad c38b035b32f3  08270410avatar messbrasil
added about 3 years ago

Whole...what a difference a "w" makes,right?

B7e12ca6 918d 46aa 88e4 bc782616b653  anguyen headshot blog
Andrea Nguyen

Andrea is a cooking teacher, food writer, contributing editor at Rodale's Organic Life, and a cookbook author; her latest book is The Banh Mi Handbook.

added about 3 years ago

This is a fabulous Israeli recipe from Saveur. The key is the baking soda, which tenderizes. You don't have to use as much tahini as is called for.
http://www.saveur.com/article...

http://www.saveur.com/article...

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added about 3 years ago

I found this recipe in Gourmet magazine, in the letters, c. 1970. While I'm happy to play around with variations, this is my bat-it-out version (also made in large quantities when we had a natural foods deli, 1980's).
Blend 2 c cooked chickpeas, 1/3 cup tahini, 1/3 cup lemon juice, and as much garlic as you wish.
Notice, no salt, herbs or spices -- those are variations.