1 c  Dried chick-peas
1/4 ts Baking soda
2 ts Tahini (or more)
1/3 c  Water
1    Lemon (juice only)
1/4 c  Olive oil
2    Garlic cloves
1/2 ts Ground coriander (optional)
1/2 ts Ground cumin (optional)
Salt & freshly ground pepper
Chopped fresh parsley

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.