3/4 cup dried chickpeas or 1 17-oz. can of chickpeas
1 or 2 cucumbers
2 Tbsps olive oil
3 Tbsps lemon juice
2 garlic cloves
1/4 cup tahini
2 tsps salt
If you use chickpeas (a.k.a. garbanzo beans) that are canned, then skip the rest of this paragraph. If you use dried chickpeas, place 3/4 cup of them in a large bowl and add enough cold water to cover by 2 inches. Let stand at room temperature overnight or for 8 hours. Drain well. Place beans in a large pot, add enough fresh cold water to cover by 2 inches, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, until the beans are tender, 1 to 2 hours. Drain the beans well and let cool.
Halve the cucumbers lengthwise and scoop out the seeds with the tip of a spoon. Finely chop the cucumbers, place in a bowl, and toss with 1 tsp of the salt. Let stand for 1 hour to draw out excess moisture. Rinse well and drain.
Measure the olive oil and lemon juice in a food processor. Add the garlic, tahini, and 1 tsp of salt and blend until smooth. Add the chickpeas and blend until the mixture is creamy.
Sometimes if it's too dry, you have to play around with it and add more of the different liquids.
Eat it with a spoon as a salad, or put in a pita for a sandwich, or dip pieces of pita.
Source: adapted from "May All Be Fed" by John Robbins, 1992, published by William Morrow and Co. and from "The American Vegetarian Cookbook" by Marilyn Diamond, 1990, published by Warner Books
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