Garbanzo Bean Spread

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Garbanzo Bean Spread

 

3 cups water

2 cups garbanzo beans, soaked

1/4 cup vegetable oil

1 large onion, chopped

3 cups parsley, chopped

1/2 cup lemon juice

1 1/2 teaspoons salt

1/8 teaspoon pepper

1/8 teaspoon ground cumin

1/8 teaspoon garlic powder

2 teaspoons Dijon mustard

1 teaspoon worcestershire sauce

 

Pour water into cooker. Add beans. Bring to boil on high heat. Skim off scum,

if any.

Close cooker. Bring to full pressure on medium heat. Reduce heat and cook for

18 minutes.

Remove cooker from heat. Allow to cool naturally.

Open cooker. Empty beans into a colander. Transfer beans to a bowl. Mash beans

until smooth with a fork, potato masher or food mill.

Heat oil in a pan on medium heat. Add onion. Stir fry until onion is soft but

not brown. Add parsley and remaining ingredients except mustard and

Worcestershire sauce.

Cook just until parsley is soft, stirring occasionally. Add this mixture,

mustard and Worcestershire sauce to mashed beans.

Mix with a fork. Use as a sandwich filling or as a dip. Serves 12.

 

 

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