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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I've tried this with fresh ceci. I taste no difference and the canned stuff is easier. I've tried a food processor and a blender to puree this. Major pain in the neck! It can be done but you have to keep scraping out the blended ceci. With the immersion blender you can move it up and down and reach everything. I use the quart container since the ingredients jump around at the beginning. If you like Baba Ganouj, bake 2 big eggplants, peel them and use that instead of the ceci. Ingredients:
1 (15 ounce) can garbanzo beans (ceci beans, chickpeas. same thing) |
1 medium lemon |
1/4 cup tahini |
1 clove fresh garlic |
1/2 teaspoon ground coriander |
1/4 teaspoon ground cumin |
1/4 teaspoon cayenne |
1/4 teaspoon paprika |
Directions:
1. Drain the ceci (pronounced cheh- chee- or chick peas ) and save the liquid.
2. Put the drained ceci into the plastic container.
3. Juice the lemon.
4. You should have around 1/4 cup.
5. More or less won't hurt.
6. Put the juice into the container with the ceci.
7. Add 1/4 cup tahini to the ceci.
8. Measuring 4 Tablespoons is easier since you won't have to scrape it out of the measuring cup.
9. You need to stir up the tahini anyway with a spoon.
10. If it's at room temperature it will be easier to stir.
11. Add everything else to the ceci!
12. Mince the garlic.
13. Add it to the ceci.
14. Blend it all together with the immersion blender like this.
15. You may have to add some of the ceci liquid.
16. I usually add around 2 tablespoons.
17. (the same spoon you used to add the tahini).
18. When it's all smooth and it's the viscosity you like, you're done!
19. Let it sit for a few hours in the refrigerator for the ingredients to get to know each other.
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