1 cup dried garbanzo beans, soaked
1 single bay leaf
5 cup vegetable stock
1/4 cup fresh lemon juice
6 single garlic cloves, roasted & 1 clove ch; opped fine
1 single lemon zest
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
1/2 cup fresh parsley, minced
1 salt to taste
Add the beans, bay leaf, and vegetable stock to a 2-3 quart pot. Bring to a boil, lower the ehat, and simmer, covered for 2.5 hrs. or until tender. After cooking, drain the beans of any remaining liquid and reserve the stock. Transfer the beans to a food processor and puree. Add the lemon juice and continue to puree. Gradually add some of the reserved beans stock if a creamier texture is desired. Add the remaining ingredietns and mix well. Add salt to taste and serve at room temp or chilled.
Serving: 1/3 cup, 140 cals, 2.2 gr fat, 0 mg cholesterol, 21 mg w/out salt added in. By Jean-Marc Fullsack.
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