A Book of Mediterranean Food

Cook the previously soaked chick
peas† in plenty of water, slowly,
for 3 to 4 hours. They should be
very soft for this dish. Strain them,
pound them to a fine paste, or if
you prefer, put them through the
food mill. Pound two or three
cloves of garlic into the purée, stir
in the tabina, the olive oil, the
lemon juice, and season with salt
and pepper. Add water until the
mixture is about the consistency of
a thick mayonnaise. Stir in about 2
tablespoons of dried or fresh mint.
The mixture is poured either into a
large shallow dish, or on to
saucers, one for each person, and