Hummus Me Tahini (Chick Pea Salad with Tahini)

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

  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.