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

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Ingredients

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