Ingredients

19 ounce can chick-peas, drained and rinsed
Finely grated rind of 1 lemon
Juice of 1 lemon
4 eggs, at room temperature
1 C. granulated sugar
1/2 tsp. baking powder
Icing sugar

Cooking Instructions

In food processor, process chickpeas with lemon rind and 2 Tbls. juice until very smooth. Add eggs, sugar and baking powder; process a few seconds until ingredients are well blended. Pour into greased 9-inch springform cake pan. Bake in preheated 350 oven about 45 minutes or until cake tester inserted into center comes out clean. Cool about 15 minutes in pan; remove sides of pan. Drizzle with remaining lemon juice and dust with icing sugar.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: