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
- dry garbanzo beans: 0.75 cup
- soybeans: 0.25 cup (dried)
- bay leaf: 1 piece
- onion, quartered: 1 piece
- vegetable broth: 1 cup
- water: 3 cups
- cloves garlic: 2 clove (crushed)
- lemon: 1 piece (juiced)
- soy sauce: 2 Tbsp
- black pepper: (to taste)
- tahini: 0.25 cup
- fresh parsley: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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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).
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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.
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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.
