One of 10 dishes for 24 people
Only two cups of dried beans gave us enough leftovers so that I don't
want to see another chickpea for a while. To speed up the softening I
boiled their soaking water and waited a few hours before cooking them.
I go strictly by taste, so I only know it was late in the day when they
were soft enough to go in the processor with some of their own water
plus a couple lemons' juice, garlic, as much tahini as you like, a bit of
salt. After it's cooled in a shapely pan, I turn it out, crisscross the top
and sprinkle it with pine nuts. It's very pretty and certainly easy to do.

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