this makes a large round take away container sized batch. i normally then freeze half of it and use the other fresh half throughout the next 2 or 3 days on anything i can think of. zac often just gets into it in the container with both hands! he loves hummus so i thought i'd make something like hummus but a high concentration of chickpeas and no olive oil or salt.
1 cup dry chickpeas
water for soaking and cooking
1/4 tsp cumin
1 tsp golden kelp
i clove garlic
1 T tahini
juice of one lemon
soak chickpeas over night. cover them with water in a pot and bring slowly to boil. simmer for 1-2 hrs or until soft. drain off cooking water and add chickpeas to the blender with remaining ingredients.
use as a spread or stir through other meals. you can stir through some water with a fork to make it more like a dip consistency.
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