tbralnina - stock.adobe.com
4
SERVINGS
Ingredients
- 1 cup chickpeas (or favas, lentils or peas)
- 1 carrot, large
- 3 garlic cloves (or more)
- 1 bay leaf
- 2 lemons, juiced
- 1/2 cup sesame tahini
- salt to taste
Directions
- Soak chickpeas in 3 cups of cold water for at least four hours. Rinse and add fresh water to cover. Simmer for 90
- minutes with coarsely chopped carrot, bay leaf and whole, peeled garlic cloves until tender. Drain, reserving the cooking
- liquid.
- Remove bay leaf and mash the rest while still hot. Stir in lemon juice, tahini and crushed or finely chopped garlic.
- Add small amounts of cooking liquid until desired moistness is reached. Salt to taste.
Use dried beans from your cool-weather spring or fall garden to make fresh humus from dried chickpeas, fava beans, lentils, or peas. Serve with whole-grain crackers or pita bread as an appetizer or snack. Makes a good sandwich spread, too.
