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. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York.
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|Serving Size: 1 Serving (51g)|
|Recipe Makes: 8|
|Calories from Fat: 38 (29%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 68.1mg||2 %|
|Potassium 279.8mg||7 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 13.5g|
|Protein 5.9g||8 %|
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Calories per serving: 130
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