Yield: 6 servings
|½ \N||Onion; chopped|
|1 \N||Clove garlic|
|\N \N||Salt; to taste|
|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.