Yield: 6 servings
Measure | Ingredient |
---|---|
½ \N | Onion; chopped |
1 \N | Clove garlic |
1 tablespoon | Oil |
1 dash | Cumin |
\N \N | Salt; to taste |
1 teaspoon | Basil |
½ teaspoon | Oregano |
½ bunch | Parsley; chopped fine |
\N \N | One lemon; juice of |
3 cups | Cooked garbanzo beans; mashed |
⅔ cup | Toasted sesame seeds; ground (optional) |
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 Converted by MM_Buster v2.0l.