Ingredients
-
1 1/2
-
1
-
2
-
1
-
3
-
1 1/2
-
1/4
-
1
-
1
-
1/2
-
1/4
-
-
-
-
Directions
Moroccan Spicy Bean Puree, Spread on pita bread or use as a dip for raw vegetables or pitas From The Bean Harvest Cookbook, This reminds me a little of hummus, with a nice flavor from the lemon and cumin Smooth texture, and much enjoyed Thanks! Made for the PRMR game , Spread on pita bread or use as a dip for raw vegetables or pitas From The Bean Harvest Cookbook
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Steps
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1
Done
|
Sort, Rinse, Soak and Cook the Beans Overnight. |
|
2
Done
|
in the Morning Strain Off the Water. |
|
3
Done
|
Put the Beans in a Pot Along With Water and Cook For 45 Minutes. |
|
4
Done
|
Drain Off Water and Save Back 1 Cup of Bean Stock. |
|
5
Done
|
in Medium-Size Pot, Heat the Oil Over Medium Heat. |
|
6
Done
|
When Hot, Add Onions and Garlic and Saute Until the Onions Are Translucent. |
|
7
Done
|
Add the Paprika, Red Pepper and Cumin. |
|
8
Done
|
Saute 2-3 Minutes. |
|
9
Done
|
Stir in the Beans, Stock, Lemon Juice, Salt and Pepper and Mix Thoroughly. |
|
10
Done
|
Pour the Mixture Into a Blender or Food Processor and Puree Until Smooth. |
|
11
Done
|
Taste and Adjust the Seasonings If Necessary. |
