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Click below to download : Beansandgrains - Garbanzo - Hummus--garbanzo Bean Dip (Format : PDF)
Beansandgrains - Garbanzo - Hummus--garbanzo Bean Dip
L (l lb.) can garbanzo beans drained2 tablespoons tahini paste
2 garlic cloves peeled
juice of 2 lemons
chopped parsley for garnish
Save 10 garbanzo beans from the can.
Place garbanzo beans in food processor, add tahini, garlic, lemon juice--blend til smooth. Shape into a mound on a flat plate. Press your finger in center of mound to make an indentation--spread out on platter, and place the saved garbanzo beans decoratively--some people also sprinkle paprika--it's your choice--and of course, parsley for garnish.
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2 cup garbanzos 2 cup bulgar wheat 1/2 cup diced onion 1/4 tsp. sage 1/4 tsp. salt 1/2 cup green pepper, diced 1/2 cup chopped celery 1/2 cup sliced olives 1/4 cup diced fresh tomatoes Preheat oven to 350° F.Soak garbanzos overnight. Blend half the garbanzos with 1 cup water. Cook the bulgar wheat with 2 cups water and sage, oregano and salt to taste. Saute onions, green pepper and celery. Mix all ingredients. Bake 1 hour at 350º F. Contains 120 calories per 1/3 cup serving.
Beansandgrains - Garbanzo Roast
2 cup garbanzos 2 cup bulgar wheat 1/2 cup diced onion 1/4 tsp. sage 1/4 tsp. salt 1/2 cup green pepper, diced 1/2 cup chopped celery 1/2 cup sliced olives 1/4 cup diced fresh tomatoes Preheat oven to 350° F.Soak garbanzos overnight. Blend half the garbanzos with 1 cup water. Cook the bulgar wheat with 2 cups water and sage, oregano and salt to taste. Saute onions, green pepper and celery. Mix all ingredients. Bake 1 hour at 350º F. Contains 120 calories per 1/3 cup serving.
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2 quarts water for boiling 2 tablespoons salt 1 pound dried Garbanzo Beans (About two cups) 1 green pepper diced and blanched (See instructions) 1 red bell pepper diced and blanched (See instructions) 1 red onion, diced 1/4 cup olive oil 2 tablespoons fresh lemon juice 1 tablespoon white-wine vinegar 1/2 teaspoon cumin 1/2 teaspoon ground coriander 2 garlic cloves, minced Salt and pepper to taste Note: You may substitute canned garbanzo beans, approximately 2 1/2 cups.Omit soaking and cooking if you are using canned garbanzos.In a large saucepan, cover the garbanzo beans with water and let soak at room
Beansandgrains - Garbanzo - Cuban Garbanzo Salad
2 quarts water for boiling 2 tablespoons salt 1 pound dried Garbanzo Beans (About two cups) 1 green pepper diced and blanched (See instructions) 1 red bell pepper diced and blanched (See instructions) 1 red onion, diced 1/4 cup olive oil 2 tablespoons fresh lemon juice 1 tablespoon white-wine vinegar 1/2 teaspoon cumin 1/2 teaspoon ground coriander 2 garlic cloves, minced Salt and pepper to taste Note: You may substitute canned garbanzo beans, approximately 2 1/2 cups.Omit soaking and cooking if you are using canned garbanzos.In a large saucepan, cover the garbanzo beans with water and let soak at room
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