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.