1 cup dried chickpeas (garbanzo beans)
1 tsp salt
4 cups water
2 crushed garlic cloves
1 tsp cumin
1/4 tsp curry
1 T olive oil
Combine chickpeas, salt, and water in slow cooker and cover. Cook on LOW for about 8 hours, or until chickpeas are very soft. Drain and reserve the liquid in the slow cooker. Mash the chickpeas with a potato masher, a fork, or mix with a hand mixer until creamy. Add about 1/3 cup of the reserved liquid back in to cream a mashed potato consistency. Stir in the garlic, cumin, curry and olive oil. Add more liquid, if needs be. Serve with pita bread or fresh raw veggies.
Eh. It was okay. What I really wanted to add for a punch of flavor was lemon juice, but I was all out. I think that would have really kicked up the flavor to a new level and made me more excited about it. Next time I’ll do that, but I still have about 2 cups of this batch left to eat. Those garbanzos really expand. 2 stars.