Ingredients
- 1 1/2 cup chickpeas (see below for soaking dried peas)
- 1/4 cup sunflower seed butter
- 1/2 juice lemon
- 1/2 teaspoon sea salt
- 1/2 teaspoon cumin (or to taste)
- 1 clove garlic
- 1/3 - 1/2 cup water
Directions
- Using a blender combine all ingredients until completely smooth.
Soaking and Cooking Beans or Peas
*I generally cook extra beans and freeze the remaining. The method below will create approximately 4-5 cups of beans.
Option 1-soaking then boiling (more environmental, slower)
- In a large bowl add 2 cups dry beans, rinse with water and remove any poor looking beans. Add 6 cups fresh cold water to cleaned beans.
- Let soak for 6-8 hours on counter.
- Rinse beans and place in a large pot. Add 6 cups fresh water to the pot and bring to a boil. Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.
- In a large pot add 2 cups dry beans, rinse with water and remove any poor looking beans.
- Add 7 cups fresh water to cleaned pot and bring to a boil, turn off and let sit for 1 hour
- Rinse beans again and add 6 cups fresh water to the pot and bring to a boil. Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.
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