Peg Kerr's Journal

We used to eat garbanzo bean puree a fair bit when I was little. The two redheads in the house (me and my youngest brother) had the same sort of food dislikes as most of Peg's family, and I suspect it was one of the few ways to get cheap protein into us. It's just cooked garbanzos, a touch of garlic, and some of the water they were cooked in (ie, for canned beans, probably about half of the water they'd come in) run through the blender. It's hot, mostly bland (a plus for the redheads) but still tasty (and easily doctored for those who wanted more zip), and protein. We'd treat it like thick soup (thus the extra water)--drink it from mugs--but I'll bet that my dad started making it for the similarities to Dal.