Garbanzo Bean Milk

Ingredients

3/4 cup died garbanzo beans
4 cups water


Instructions

Soak the garbanzo beans in a large container with enough water to expand the volume by 2-3 times for 24 hours.
Strain and rinse beans. Place beans in a blender or food processor and blend until creamy, adding as much water as needed.
In a large pot, bring the 4 cups of water to a boil. Add the bean paste and stir well, and let simmer for 20-30 minutes, stirring occasionally. Let cool and strain through a fine mesh strainer or squeeze through cheesecloth.
You can save the bean fiber for chickpea pancakes, savory patties, hash browns, or falafel. 

Enjoy!