Categories: cheese balls, dips, spreads

Ingredients

• 2/3 cup dried chickpeas (garbanzo beans), rinsed, soaked overnight and drained
• 3 cups water
• 2 cloves garlic
• 1 bay leaf
• 1/4 tsp. salt
• 1 Tbsp. olive oil
• 3/4 cup plus 2 Tbsp. sliced green onion
• 2 Tbsp. sherry vinegar
• 3 Tbsp. chopped cilantro
• 1 Tbsp. ground cumin

Directions

1. In a large saucepan over high heat combine chickpeas, water, garlic, bay leaf and 1/2 tsp. of salt. Bring to a boil, then reduce heat to low, partially covering the pan and simmer until the peas are tender (roughly 60 minutes). Drain and discard the bay leaf and 1/2 cup of the liquid.
2. In a blender or food processor, combine chickpeas, cooked garlic, olive oil, 1/4 cup green onion, vinegar, cilantro, cumin and remaining salt. Process to puree, then gradually add the reserved cooking liquid until the mixture is the desired consistency.

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