This is my weekend go to item. It’s relatively quick aside from boiling the beans, and it’s great to use with whatever you have lying around, this time just happened to be roasted red peppers. I hope you enjoy it because it sure is delicious!
1 cup dried Garbanzo Beans
1/4 cup of Olive Oil or Basting Oil
2 Roasted Red Peppers
2 cloves of Garlic, minced
1 small Lemon, squeezed for juice
2 tablespoons of Tahini, optional
Salt and Pepper
Parsley, rough chopped
Let Beans sit overnight in about six cups of water.
Drain and rinse Beans. Place Beans and six cups of cold water into a large saucepan with the lid slightly cracked. Cook on medium heat for about one hour or until the Beans lose their mealiness when tasted. Remove from heat. Reserve 1 cup of cooking liquid and drain the beans.
In a food processor or blender, place the Beans, Garlic, Peppers, Lemon and Tahini in. Pulse until the ingredients are incorporated. Slowly add in the Olive Oil while the food processor is running. Once fully incorporated, test consistency. Depending on individual preferences, you’ll need to add small amounts of your cooking liquid until you get your desired consistency. Season with Salt and Pepper and refrigerate for about one hour before serving. Garnish with Parsley. Can be made ahead of time and stored before using.
Serve with Carrots, Radishes, Celery, Tomatoes, Cauliflower, Broccoli or any other desired Vegetables.