INGREDIENTS
1 lb
dried chickpeas
1 TB
extra virgin olive oil
2
garlic cloves
2
bay leaves
1 tsp
salt
8 cups
water
1 small
beet
1/3 cup
tahini
2 TBs
extra virgin olive oil
1
lemon
1
garlic
1/2 tsp
ground cumin
1/2 tsp
salt
1 1/2 cups
chickpeas
2 TBs
water
1 serving
pot roast
1 serving
food dye
1 sheet
pan-fried bacon
1 serving
strainer