Here’s a quick recipe on vegetarian or lactose-free chickpea milk or so call garbanzo bean milk. You can make this from scratch (i.e. dry bean), but the wait time is probably deter most.
Anyhow, get a can of organic bean, and we’ll be good. It’s the same if not similar to how you make soy milk, almond milk or any kind of nut/fruity milk.
Since most chick pea can already contains salt (to keep the bean firm), there’s no need to add extra. Otherwise if you’re using raw/dried bean, add a pinch or two to neutralize the sour after taste.
To sweeten it up, you can add sugar, honey or any choice of sweeteners. Just make sure to add them along with the beans so the blender will help in diluting them.
I always find it’s best to drink them warm, especially after a chill evening of trick-or-treat around the town.
- can chickpea garbanzpo bean
- 4 cups water
- 2 Tbsp sugar optional
- Drain chickpea from can. You can save the liquid for other recipe or use in place of water for chickpea milk.
- Add chickpea along with liquid and sugar to blender. Pulse a few times and blend them good.
- Use a fine cheese cloth or cotton strainer to strain and discard the solid. Squeeze a few time to extract all the juice out.
- Simmer while stirring on stove top until boil.
- Cool and serve.