Recipe Directions
This recipe calls for draining canned beans and reserving liquid, but I guess you can use soaked or sprouted beans. In a blender or food processor combine garbanzo beans and 2 tablespoons of the reserved liquid, the walnuts,basilleaves,oil,lemon juice,salt and pepper. Cover ad process until blended but not completely smooth.(Scrape down side and add additional reserved liquid if mixture appears stiff) Stir in olives. Garnish with crushed red pepper, if desired. Serve as a pate, possibly lettuce leaves.
3relefords's Thoughts
By 3relefords I was inspired to make this recipe from the Publix GreenWise Market magazine, and I made some tweaks for raw vegans.
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Comments
Top voted
3relefords
Jun 16, 2010
I haven't made the original recipe yet Winona, if you make it with zucchini,pls post and let us know how it taste. Thanks.
Winona
Jun 16, 2010
It's possible to use grated zucchini instead of the garbanzos. Press the zucchini with a clean towel to remove the liquid, then process as you would garbanzos.
lzhpt
Jun 16, 2010
I like this. i was having a hankering for a dip tonight. The zucchini will work great.
All
3relefords
Jun 16, 2010
I haven't made the original recipe yet Winona, if you make it with zucchini,pls post and let us know how it taste. Thanks.
lzhpt
Jun 16, 2010
I like this. i was having a hankering for a dip tonight. The zucchini will work great.
Winona
Jun 16, 2010
It's possible to use grated zucchini instead of the garbanzos. Press the zucchini with a clean towel to remove the liquid, then process as you would garbanzos.
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