This traditional Middle Eastern dip made with chickpeas, garlic, lemon, tahini and olive oil.
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If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
Cook 1 cup of white cannellini beans in water or stock as shown in the lesson. Test periodically for doneness, making sure the beans can be easily squished between your tongue and the roof of your mouth. When cooked through, strain and add some extra-virgin olive oil, fleur de sel (or a good quality salt) and freshly cracked pepper. Taste and enjoy.
Make the Hummus recipe below, but use dried, soaked and cooked chickpeas (not canned).
Try out the Mung Bean Salad recipe (recipe below).
To incorporate more beans into your diet, try the recipes below. Beans can be easily served for breakfast, a light or hearty meal, or as a dip. If a recipe indicates canned beans, substitute freshly-cooked beans by applying your newly-learned skills.
In partnership with:
Northwest Culinary Academy of Vancouver