This is one of my family’s favorite appetizers to eat with baby carrots, other cut up veggies, or organic blue corn chips. I also like to take this traveling and eat on homemade whole wheat bread. Great as a dip, sandwich spread, in pita pockets, etc.
Preparation and Cooking of Dried Beans:
1-1/2 cups dried garbanzo beans or chick peas
1 quart filtered water
Soak overnight and drain well.
For every 2 cups of soaked beans, add 1 qt. fresh filtered water and bring to a boil and simmer 2 hours or use a pressure cooker and follow cooker’s directions for cooking time.
Tip: Using dried beans/peas is more economical, but if time is a factor, then use canned beans.
2 cups cooked beans, rinsed and drained
1/3 to 1/2 cup tahini (sesame seed butter)
1 clove garlic finely minced
dash garlic powder (optional)
juice of 2 small or 1 large lemon
1/2 tsp. Celtic sea salt
1/2 tsp. ground cumin
Puree cooked beans in food processor or blender.
Add all other ingredients and blend well with beans.
You may need to add up to 1/4 cup water if too thick to get a smooth consistency.
Note: This will keep in the refrigerator in sealed container for about 1 week.