Mashed garbanzo beans. You mean hummus? Oh but it’s not hummus. There’s more texture, more individual pieces–flakes of parsley, chunks of sun dried tomatoes and grated parmesan cheese.
I put a few slices of this bread under the broiler to crisp them up and then spread these mashed garbanzo beans on top. This dip is fantastic both warm and at room temperature.
Recipe adapted from Ina Garten’s Barefoot Contessa Foolproof
Mashed Garbanzo Beans
: Ginger Bear Kitchen
Ingredients
- 1 15 ounce can of garbanzo beans, drained and rinsed
- ¼ cup chicken broth
- 1½ tablespoons olive oil
- ⅓ cup sun dried tomatoes, chopped
- 3 cloves of garlic, minced
- ⅛ cup freshly grated Parmesan cheese
- 1½ tablespoons fresh parsley, finely chopped
- ½ tablespoon fresh squeezed lemon juice
- salt and pepper to taste
Instructions
- Put rinsed garbanzo beans in food processor with chicken broth and pulse until garbanzo beans are coarsely chopped but not pureed.
- Heat olive oil in a medium skillet over medium heat and saute the sun dried tomatoes and garlic for about 2 minutes.
- Add garbanzo beans and cook for about 5 minutes, stirring occasionally.
- Remove from heat and stir in parmesan, parsley, lemon juice, salt and pepper.
Comments
Have you ever tried taking the skin off of the garbanzo beans before mashing? I never did until Smitten Kitchen assured me that it made a better hummus. Deb was right and they are easy to skin. Just squeeze between your thumb and first two fingers and the skin pops right off!
I’ve never tried taking the skin off, sounds tedious, but I do know that that’s how Smitten Kitchen says to do it.
This looks amazing. I’m going to make it for a girls’ night I’m having Saturday night. Thanks for all the great recipes. A – I’m going to try to skin the beans. Just not sure I have the patience.
Great! I hope you love it. Have a fun girls’ night!