CHICK-PEA SALAD WITH TAHINI
(Turkish)

1 cup dried chick-peas
1/4 teaspoon baking soda
water
2 teaspoon tahini (or more)
1/3 cup water
1 lemon (juice only)
1/4 cup olive oil
2 garlic cloves
1/2 teaspoon ground coriander (optional)
1/2 teaspoon ground cumin (optional)
salt and freshly ground black pepper
1 tablespoon chopped fresh parsley (plus more for garnish)

Wash the chick-peas, then soak overnight with the baking soda in cold water to cover.

The following day, drain and wash the chick-peas, then cover with fresh water. Bring to a boil, then lower the heat and simmer until tender, 1 1/2 to 2 hours.

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

Meanwhile, put the tahini in a small bowl and beat it with the 1/3 cup water until dissolved, using a whisk or fork. Beating briskly with the whisk, add the tahini mixture, a teaspoonful at a time, to the chick-peas, alternating with the lemon juice and olive oil.

When all has been added, crush the garlic over the mixture and sprinkle with optional spices, salt, pepper, and 1 tablespoon chopped parsley. Beat for another minute, then taste for seasonings and chill overnight - if possible.

Serve cold, sprinkled with additional chopped parsley.

Makes about 2 cups, 8 servings
Adapted from unknown source