In the pressure cooker:
2 1/2 cups garbanzos /chickpeas,
soaked overnight with tsp. backing soda
1 cup taheeni
1 1/2 cups lemon juice, or more to taste
1 1/2 tsp. salt
5 cloves garlic
2 Tbsp. chopped parsley
1 cup taheeni
1 1/2 cups lemon juice, or more to taste
1 1/2 tsp. salt
5 cloves garlic
2 Tbsp. chopped parsley
optional Paprika or cumin for serving
Wash peas.
Place in pressure cooker with water to cover and salt.
Cook 20 minutes under pressure.
Into blender when chilled or use canned chick peas
Slowly add taheeni and lemon juice, alternately.
Add garlic crushed with salt.
Sauce should be thick and smooth but if it seems too thick, thin with water. Pour sauce onto serving platter. Garnish with parsley and a few whole cooked peas.
Optional add whatever you like, roasted peppers, beets, artichokes, get creative allow your taste buds to guide you.
Drizzle olive oil over the sauce. Chill.
Makes approximately six cups of sauce.
Serve with peppers, veggies of all kinds, pitta bread crackers, or let me know what you like it with.
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