Humus Me Tahini (Chickpea Salad with Tahini )

1. 1

   Wash the chickpeas, then soak overnight with the baking soda in cold water to cover.

2. 2

   The following day, drain and wash the chickpeas, then cover with fresh water.

3. 3

   Bring to a boil, then lower the heat and simmer until tender, 1-1/2 to 2 hours.

4. 4

   Drain and push through sieve or food mill, discarding the coarse fibers remaining in the sieve.

5. 5

   Meanwhile, put the tahini in a small bowl and beat it with the 1/3 cup water until dissolved, using a whisk or fork.

6. 6

   Beating briskly with the whisk, add the tahini mixture, a teaspoonful at a time, to the chickpeas, alternating with the lemon juice and olive oil.

7. 7

   When all has been added, crush the garlic over the mixture and sprinkle with optional spices, salt, pepper, and 1 tbsp.

8. 8

   chopped parsley.

9. 9

   Beat for another minute, then taste for seasonings and chill overnight, if possible.

10. 10

    Serve cold, sprinkled with additional chopped parsley.

* Per serving · 4 servings · Values may vary.