Garbanzo Spread
Recipe By: Patti Bess, Vegetarian Barbecue & Other Pleasures of the
Harvest
Serving Size : 6
15 ounces garbanzo beans, canned -- (low-sodium variety)
2 cloves garlic -- (2 to 3)
1 tablespoon vegan mayonnaise -- (1 to 2)-- or soy yogurt
1 tablespoon lemon juice
1/8 teaspoon salt
4 green onions -- finely chopped
2 tablespoons parsley -- finely chopped
1 3/4 ounces chopped olives -- canned-- (which is 1/2 of 3.5 oz can)
freshly ground black pepper
Drain garbanzo beans and rinse. Add them to a food processor along with the
garlic, mayonnaise, lemon juice, and salt. If using a blender, more liquid may
be needed, such as a tablespoon of water.
Remove to a serving bowl and add the green onions, parsley, and chopped
olives. Top with freshly grated black pepper. Makes 4 to 6 servings.
This is simple spread is nutritious and delicious. Use it on crackers or as a
filling for pita bread pockets with fresh vegetables.
back to fatfreevegan.com
Blog
