| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Veg01 |
6 |
servings |
INGREDIENTS
| 1/2 |
|
Onion; chopped |
| 1 |
|
Clove garlic |
| 1 |
tb |
Oil |
| 1 |
ds |
Cumin |
|
|
Salt; to taste |
| 1 |
ts |
Basil |
| 1/2 |
ts |
Oregano |
| 1/2 |
bn |
Parsley; chopped fine |
|
|
One lemon; juice of |
| 3 |
c |
Cooked garbanzo beans; mashed |
| 2/3 |
c |
Toasted sesame seeds; ground (optional) |
INSTRUCTIONS
Garbanzo Spread is an enduring favorite. Try it as an open-face sandwich
with cucumber and tomato slices, or thin it with a little vegetable or bean
stock and serve as a dip with whole wheat crackers.
Saute onion and garlic in oil until onion is transparent. Add cumin and
cook until fragrant. Crush garlic with a fork. Add herbs and parsley at the
last minute, cooking just enough to soften parsley. Mix with the lemon and
mashed beans (and sesame), stirring together thoroughly.
Makes about 3 cups.
Recipe by: Laurel Robertson, The New Laurel's Kitchen
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