the appetizer:

Greece is a meeting place between East and West, its cuisine mixing classical Mediterranean cooking with "oriental" influences from the Middle East. Greek food remains true to its roots, like ancient philosopher Epicurus' dictum to "live well and enjoy the simple things in life."

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Chick Pea Puree (Hummus bi Tahina)

1-1/2 cups dried chick peas
1 bay leaf
1 teaspoon salt
3 cloves garlic, peeled, chopped
Juice of 1 lemon, strained
1/4 cup tahini
Olive oil

Place chick peas in a large pot. Cover with water and let sit overnight. In the morning, drain the water. Return the beans to the pot. Cover with fresh water. Add the bay leaf and salt. Bring to a boil, then simmer for 1 hour, or until the beans are tender. Drain the beans, saving 1/2 cup of cooking liquid. Discard the bay leaf.

Place the cooked beans in the jar of a food processor. Add the garlic, lemon, tahini, and 1/2 cup cooking liquid. Pulse. Add olive oil until a smooth paste is formed. Serve in a bowl as is, or with bread.



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This page modified January 2007