This recipe is a lighter, fresher version of an old standard. Spring garlic is deceptively powerful though - a whole stalk can be very strong at first, but after two days in the fridge can be perfect. It all depends on your taste and when you'd like to serve it. Adjust accordingly.
Ingredients:
1 15 oz can of garbanzo beans (I prefer WestBrae)
1/2-1 stalk of spring garlic, greens and bulb, chopped
1 yellow lemon, juiced and zested
1 heaping tbsp tahini paste
kosher salt to taste
Drain and rinse the beans until water comes clean. Put beans, lemon juice and zest, tahini, at least three generous pinches of salt, and 1/4 cup water into food processor and blend on high for 2-3 minutes, stopping to adjust seasonings for taste and adding more water to desired texture. When desired seasoning and texture has been reached, add spring garlic and pulse a few times until greens are chopped and evenly distributed. Chill for at least 2 hours, longer if you'd like a milder garlic taste.
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