- 2 cups chick peas (garbonzo beans)
- 1/4 cup water
- 1/4 cup fresh lemon juice
- 4 cloves garlic, sliced
- 3 tablespoons tahini
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
Mix all ingredients in blender until it forms a smooth and rich consitancey. Serve with a variety of vegetables, such as carrot sticks and celery sticks or pretzles.
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.