1/2 lb (225 g) cooked beans, peas, lentils or chick peas
1/4 pint (140 ml) bean stock
2 tablespoons tahini (optional)
1 clove garlic (optional)
1 tablespoon tamari/shoyu soya sauce or
1 - 2 teaspoons miso or yeast extract
1 tablespoon lemon juice
3 tablespoons chopped parsley
1/4 pint (140 ml) bean stock
2 tablespoons tahini (optional)
1 clove garlic (optional)
1 tablespoon tamari/shoyu soya sauce or
1 - 2 teaspoons miso or yeast extract
1 tablespoon lemon juice
3 tablespoons chopped parsley
method
1. Combine the cooked beans and the stock in a blender (or suribachi) with the tahini and garlic.
2. Taste and add the seasonings and the lemon juice.
3. Serve reheated and sprinkled with parsley, or serve cold as a dip.
2. Taste and add the seasonings and the lemon juice.
3. Serve reheated and sprinkled with parsley, or serve cold as a dip.
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