This is a great recipe made from dried garbanzo beans and soy beans. I cook my beans in a pressure cooker for an hour in a half water, half stock solution, but the old 'soak the beans overnight and simmer for two hours' method would also work.
Ingredients
- 0.75 cups dry garbanzo beans
- 0.25 cups dried soybeans
- 1 bay leaf
- 1 onion , quartered
- 1 cup vegetable broth
- 3 cups water
- 2 cloves cloves garlic , crushed
- 1 lemon , juiced
- 2 tablespoons soy sauce
- black pepper to taste
- 0.25 cups tahini
- 0.25 cups chopped fresh parsley
Instructions
-
1
Rinse the garbanzos and soybeans, and place them in a pressure cooker along with the bay leaf and onion. Add vegetable broth and enough water to cover the beans by 1 inch (or follow the manufacturer's instructions for the minimum amount of liquid required).
-
2
Seal the lid and bring the pressure up to high; reduce the heat to low and cook, maintaining high pressure, for 1 hour. Allow the pressure to drop naturally.
-
3
Drain the beans, reserving the liquid. Place the beans in the bowl of a food processor. Add the garlic, lemon juice, soy sauce, black pepper, and tahini; process until smooth. (You may add some of the cooking liquid for a thinner consistency.) Scoop the mixture into a bowl, and mix in the parsley.
Nutrition Facts
Per serving
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