Soak for 4-8 hours:
Pressure cook for 17 minutes.
Once the pressure is released drain and save
the cooking liquid so that the beans will cool.
- 2 cups dried garbanzo beans
- 5 cups water
Blend well, taste, adjust.
- 2 cups cooked garbanzo beans
- 3⁄4 cup cooking liquid
- 1⁄2 cup tahini
- 2 cloves of garlic
- 1 lemon - juice & pulp
- 2 Tablespoons cumin powder
- 1⁄4 teaspoon cayenne (optional)
- 1 teaspoon salt
Optionally fold in 1⁄2 cup chopped parsley.
Top with olive oil (optional) and dust with paprika.
Serve with whole wheat pita, chips, or crackers.
It also makes a nice dip for vegetables such as cucumbers and carrots.
How about as filling for a whole wheat sandwich
with lettuce, cucumbers and tomatoes?