We pride ourselves on having the friendliest
and most welcoming forums for moms and moms to be! Please take a moment
for free so you can be a part of our growing community of mothers.
If you have any problems registering please drop an email to firstname.lastname@example.org.
Our community is moderated by our moderation team so you won't see spam or offensive messages posted on our forums. Each of our message boards is hosted by JustMommies hosts, whose names are listed at the top each board. We hope you find our message boards friendly, helpful, and fun to be on!
1/2 cup garbanzo beans - dried
1/4 teaspoon baking soda
1/4 cup tahini
1/2 cup fresh lemon juice
1 clove garlic - minced
1/2 teaspoon salt
In a small bowl, cover the garbanzos with an inch of water and stir in baking soda. Cover with a loose towel and let soak overnight.
Drain and rinse the garbanzos.
Transfer them to a medium saucepan. Cover with an inch of water and bring to a boil. Reduce heat to low and cook chickpeas until soft (1 hour), skimming the top as necessary. Drain the chickpeas.
In a blender puree the garbanzos, tahini, lemon juice, garlic, and salt until smooth. If its too thick (it should look like sour cream) add some water. Transfer to a serving dish. If desired drizzle with olive oil. Serve with pita bread.