Garbanzo Puree Recipe




Garbanzo Puree Ingredients

3 cup garbanzo beans, cooked
1 tbsp lemon juice
1/4 tsp basil
1/4 tsp garlic powder
1 tsp onion powder
1/2 tsp ground cumin
1 tbsp parsley

A Recipe for
Garbanzo Puree

 

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Polish Proverb



Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




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Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.


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Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.


This is a recipe for Garbanzo Puree from the recipe cookbook of Recipes-to-go (Bean)


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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime.

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Garbanzo Puree

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.







Garbanzo Puree Directions

Recipe by: McDougall Plan Puree the beans and mix all of the
ingredients together. (This may be done in a blender.) Also, some
water or bean-cooking liquid may be added to make a creamy
consistency.

HELPFUL HINTS: Let stand an hour at room temperature to blend
flavors. Use as sandwich spread, to fill "pocket bread" (pita) or as
a dip for crackers or pita. From the collection of Sue Smith,
S.Smith34, Uploaded June 16, 1994

Serves: 4

 

 

 

 

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Garbanzo Puree Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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