Garbanzo Sandwich Spread
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 162. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 15-ounce can garbanzo beans, drained
- 1/4 cup tahini* (sesame seed paste)
- 3 tablespoons lemon juice
- 1 tablespoon olive or salad oil
- 2 cloves garlic, quartered
- 1/4 teaspoon paprika
- 1/2 cup snipped parsley
- 1 2-ounce jar diced pimiento, drained
Instructions
- In a blender container or food processor combine beans, tahini, juice, oil, garlic, paprika and 1/4 teaspoon salt. Cover; blend or process smooth, scraping sides as necessary.
- Transfer to a bowl. Stir in parsley and pimiento. Cover and chill for 2 to 24 hours.
- Mediterranean Sandwich: Spread about 1/3 cup cold Garbanzo Sandwich Spread on one slice whole wheat bread. Top with 2 tomato slices, 1 slice Swiss or brick cheese, and another slice bread. Makes 1 serving.
- *Tahini Substitute: Stir together 3 tablespoons creamy peanut butter and 1 tablespoon sesame oil till well combined. Makes 1/4 cup.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Lebanon, Baalbek, Lebanese Hummus.jpg" by Vyacheslav Argenberg; license: CC BY 4.0 (https://creativecommons.org/licenses/by/4.0); source: https://commons.wikimedia.org/wiki/File:Lebanon,_Baalbek,_Lebanese_Hummus.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.