Source: mevashlim.com
Prep Time: 30 minutes
Cook Time: 3-4 hours
Yields: 6-8 servings
Ingredients:
- Garbanzo beans, 1 lbs.
- Baking soda, 1 tsp.
- Tahini, 1 cup
- Garlic, minced, 4 + 1 cloves
- Onion, diced, 1 medium
- Parsley, chopped, 2 tbsp.
- Cilantro, chopped, 2 tbsp.
- Coriander seeds, ground 1 tsp.
- Olive oil
- Salt
- Cumin
- Soak the garbanzo beans in water over night in the fridge together with the baking soda, for at least 12 hours.
- Drain and wash the beans, place in a large pot together with the onion, parsley, cilantro, coriander seeds, 4 cloves of garlic and little salt.
- Bring to boil and cook for about 3 hours. The garbanzo beans should be very soft and easily squashed between your fingers.
- Turn off flames and let stand for an hour.
- Drain the liquids, but don't throw away. Also save a cup of the cooked garbanzos.
- Put the rest of the garbanzo together with tahini, 1 clove of garlic, cumin, olive oil (generously) and salt in a blender and process until smooth. If too thick then add some of the cooking liquids.
- Serve hot or cold. Pour the unprocessed garbanzos on top of the plate.
