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. 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. 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. 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 per serving