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| 6 | Ounce | Garlic, Peeled | |
| 1 | TABLEspoon | Olive Oil, (Extra Virgin) | |
| 1 | teaspoon | Salt, Sea | |
| I introuce the ingredients in group 2 in two stages, blending in between | |||
| 2 | Can #1, (10-16 oz) | Garbonzo Beans | |
| 1/2 | Cup | Olive Oil, (Extra Virgin) | |
| 1/2 | Cup | Lemon Juice | |
| 1/2 | Cup | Tahini | |
| 1/4 to 1 | teaspoon | Salt, Sea | This is to your taste |
| 1/2 | Cup | Water | Adjust for preffered consistency |
| 1 | TABLEspoon | Jalapeno Oil | |
| Drain beans I use a stickblender (boat motor) in a 50 ounce fountain cup. First I blend the roasted garlic, 1/2 lemon juice, 1/2 olive oil. (The smoother, the better) Then the rest of the first half of group 2. Then I add the second half of group 2 While I have the Jalapeno oil listed as optional it is kinda required. Add water to get the consistancy that you like. You can replace the Tahini with thinned peanut butter, 2 tablespoons of peanut butter and 1 to 2 tablespoons more Olive Oil. And of course I make my own Jalapeno Oil: Pour a quart of canola oil into a half gallon jar, then fill with sliced jalapenos, let sit for at least 30 days, strain back in to it's bottle, refergerate. |