Mezze... Daring Kitchen Challenge February 2010 Recipe by Casey

1 1/2 cups (300 gm) Chickpeas (ÐÐ°ÑÑÑ)

3 oz (90 ml) Lemon juice (from 2 - 3 lemons)

2 - 3 Garlic cloves, peeled and crushed

4 tbsp (60 ml) Tahini, well-stirred (Ð¢Ð°ÑÐ°Ð½)

A large pinch of Salt

Drain and boil the soaked chickpeas in fresh water for about 1 1/2 hours, or until tender. Drain, but reserve the cooking liquid.

Puree the beans in a food processor (or you can use a potoato masher) adding the cooking water as needed until you have a smooth paste.

Add the rest of the ingredients and mix well. Adjust the seasonings to taste.

Prep time: 20 minutes to make, 90 minutes to rise

2 tsp (.43 oz) Dry Yeast, not quick yeast (ÐÐ°Ñ)

2.5 cups (600 ml) Warm Water (110F/43C)

5 - 6 cups (600 gm) All purpose Flour (you can you 50/50 to make whole wheat, which I did)

1 tbsp (15 gm) Salt

2 tbsp (30 gm) Olive Oil

Mezze... Daring Kitchen Challenge February 2010 Recipe