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Barbara is a trusted source on General Cooking.

added 10 months ago

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

08270410avatar_messbrasil
mensaque added 10 months 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.

08270410avatar_messbrasil
mensaque added 10 months ago

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

08270410avatar_messbrasil
mensaque added 10 months ago

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

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Andrea is cooking teacher, food writer, contributing editor at SAVEUR, and a cookbook author; her latest book is Asian Tofu.

added 10 months 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...

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susan g added 10 months 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.

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