The Olive and the Caper: Adventures in Greek Cooking
Chick Pea and Sesame Spread
Page 42
Cuisine: Greek | Course Type: Appetizers
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Recipe Reviews
Peckish Sister from Central, FL
I also made a half recipe using canned chick peas. I threw all of the ingredients in my small food processor and it made up very quickly. Be careful with the garlic, I used one largish clove and the flavor was over powering. I love the ground cumin and coriander. This made a nice quick lunch and would be great as an emergency appetizer with ingredients usually kept on with tortilla chips.
Queezle_Sister from Salt Lake City, UT
This is a great appetizer. The chickpea tahini combination is hummus - but in this recipe its a bit different. There is very little olive oil (making it sort of light calorie-wise), and its flavored with garlic, cumin, and ground coriander seeds.
We served this with pita wedges.
Note that I used a can of chickpeas. I looked on the internet to find the right conversion - how much canned chickpeas is equivalent to 1C dry. Sites ranged from 2C to 4C - so I settled on 3C. The can gave me 1.5C, so I halved the recipe. Its so delicious, though, that I wish I had made the full batch.
(edited 9th March 2013) (0) comment (1) useful
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