Curried Garbanzo Bean Dip/Sandwich Spread
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Based on a simple red lentil spread from The McDougall Quick & Easy Cookbook (by John & Mary McDougall), I changed it up a bit with garbanzo beans and poked around the refrigerator looking for good things to add – like cilantro, fresh ginger, red onion and garlic. Serve as a dip with fresh vegetables, baked chips or warm, whole wheat pita – or use as a sandwich spread loading on cucumber slices, greens, sprouts and juicy tomatoes.
Curried Garbanzo Bean Dip/Sandwich Spread
2 15 oz. cans garbanzo beans, rinsed and drained
1 tbsp. soy sauce
1/4+ vegetable broth
2 tbsp. fresh lemon juice
1 tbsp. curry powder
1/2 tsp. cumin
1/4 tsp. coriander powder
pinch kosher salt
2 cloves garlic, coarsely chopped
1″ piece fresh ginger, minced or grated with a microplaner
2-3 slices red onion
large handful of fresh cilantro
Whirl everything together in a food processor, scraping down the sides a few times, until it’s the consistency that you like. Add more vegetable broth (or water) if it seems too thick.
[...] I’m sharing a flavorful and easy carrot cracker recipe today on my sister blog, Dough, Dirt & Dye – which would go perfectly with my Curried Garbanzo Bean Dip… [...]
[...] flavorful whole grain bread (like my Whole Wheat and Spelt with Pepitas no-knead loaf) and add Curried Garbanzo Bean Dip/Sandwich Spread, spoon on some savory Sweet and Spicy Tomato Chutney and top with sliced cucumbers, slivers of red [...]
This sounds delicious!!!