So good we couldn't wait to eat it!
Okay, here are the details so you don't have to click:
2 (15-ounce) cans garbanzo beans (drained, but save the liquid from one can in case you need it)
1-2 lemons, juiced (usually 6-10 tablespoons depending on how lemon-y you like it; we went through a phase where we (Kira) really liked it lemon-y. Now we tend to make it less lemon-y like 6 tablespoons)
2 garlic cloves (or more depending on how much garlic you like)
2-3 tablespoons tahini
1-2 teaspoons salt (unless your beans are already salted, if so, salt to taste and you probably won't need too much)
1-2 lemons, juiced (usually 6-10 tablespoons depending on how lemon-y you like it; we went through a phase where we (Kira) really liked it lemon-y. Now we tend to make it less lemon-y like 6 tablespoons)
2 garlic cloves (or more depending on how much garlic you like)
2-3 tablespoons tahini
1-2 teaspoons salt (unless your beans are already salted, if so, salt to taste and you probably won't need too much)
plus about 3/8ths of a cup of Adobo sauce + 3 of the peppers (still in the sauce) (See the sauce recipe, you do have to click here.)
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