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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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Modified from Alison & Simon Holsts Vegetarian cookbook. Ingredients:
1 cup dried garbanzo beans |
3 lemons, juice of (or 90 ml white vinegar) |
3 garlic cloves |
1 teaspoon salt |
3 tablespoons peanut butter |
2 teaspoons cumin |
1 teaspoon sugar (optional) |
Directions:
1. Soak chickpeas overnight.
2. Cook chickpeas for approx 1 hour.
3. Drain chickpeas. Keep a cup of stock.
4. Add remaining ingredients and puree. (Add about 1/2 cup stock so it is not too dry).
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