Date: Thu, 24 Jun 93 21:12:37 EDT
From Eat More, Weigh Less.
For a shortcut, start with 2.5 cups of canned beans, drained and rinsed.
The lemon juice and stock add flavor and lighten the texture.
Makes 2.25 cups. Serves 4-8.
1 cup dried chickpeas, soaked overnight and drained
1 bay leaf
5 cups vegetable stock
.25 cup fresh lemon juice
6 garlic cloves, oven roasted, and 1 clove, chopped
Zest of one lemon
.5 teaspoon ground cumin
.5 teaspoon ground coriander
1/8 teaspoon cayenne
.5 teaspon freshly ground black pepper
.5 cup minced fresh parsley
Salt to taste
Add beans, bay leaf and vegetable tock to 2-3 quart pot. Bring to
boil, lower heat, and simmer covered for 2.5 hours, or until tender.
After cooking, drain the beans of any remaining liquid and reserve the
Transfer beans to a food processor and puree. Add lemon juice and
continue to puree. Gradually add some of the reserved bean stock if
a creamier texture is desired. Add the remaining ingredients and mix
well. Add salt to taste and serve a room temperature or chilled.
Serving size 1/3 cup. 140 calories, 2.2 grams fat, 0 cholesterol,
21 mg sodium (plus added salt).