This recipe is from Myriam, with a few modifications.
- 4 cloves garlic
- 1 tsp salt
- 1 tsp cumin
- 3 cups cooked, drained chickpeas or garbanzo beans*
- 2/3 cup tahini (stirred)
- 1/4 c lemon juice (or 1-2 lemons, depending on size and how lemony you like it)
- 1/4 c olive oil
- 1 cup water (although sometimes i do less b/c i like it thicker)
put in food processor.
Cooking Garbanzo Beans in a Crockpot (from Scott Pyne): sort & pick over 1 lb of dried chickpeas (no rocks welcome!), then add: 7 cups water 1 tsp salt 1/4 tsp baking soda and slow-cook for 6-8 hrs on low (or 4 hr on high). Yields the equivalent of 4 15-oz cans (each can would contain beans and ~1/2c of the cooking liquid). Refrigerate for up to a week or freeze pretty much indefinitely.
you can vary amounts, and can be approximate.
if you wanna get fancy, you can add some green (chard, kale, spinach) and it will get all blended up in there and it’s yummy.
* Or 2 cans chickpeas, and use the liquid to replace some of the water in the recipe.
To begin with dried chickpeas or garbanzo beans, soak and cook the beans according to our how-to-prepare-dried-beans instructions.