Yield: 2 cups
| Measure | Ingredient |
|---|---|
| 1 cup | Dried garbanzo beans, soaked |
| 1 x | Bay leaf |
| 5 cups | Vegetable stock |
| ¼ cup | Fresh lemon juice |
| 6 xes | Garlic cloves, roasted & 1 clove chopped fine |
| 1 x | Lemon zest |
| ½ teaspoon | Ground cumin |
| ½ teaspoon | Ground coriander |
| ⅛ teaspoon | Cayenne pepper |
| ½ teaspoon | Fresh ground black pepper |
| ½ cup | Fresh parsley, minced |
| \N \N | 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 2½ 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: ⅓ cup, 140 cals, 2⅕ gr fat, 0 mg cholesterol, 21 mg w/out salt added in. By Jean-Marc Fullsack.
From: Eat More Weigh Less by Dr Dean Ornish, Bookman Press Posted by: Joell Abbott 1/95
Submitted By JOELL ABBOTT On 01-16-95