Crostini with Garbanzo Bean Puree

 

Ingredients

 

Serve 4-8

• 3 1/2 cups/350 g dried garbanzo beans/chick peas

• 1 tsp baking soda/bicarbonate of soda

• 4 tbsp sesame oil

• juice of 2 lemons

• salt to taste

• 1 clove garlic, finely chopped

• 1/8 tsp mild paprika

• 1 tbsp finely chopped parsley

• 8 slices whole-wheat/whole meal bread, toasted

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Method:

1. Soak the garbanzo beans overnight in a large bow of cold water with the baking soda. Drain and rinse well.

2. Transfer to a pressure cooker with the 1/2 cup of water and cook for 10 minutes.

3. Open the pressure cooker and add the sesame oil, lemon juice, and a pinch of salt. Top up the water if necessary.

4. Close and cook for 10 minutes more. (If you do not have a pressure cooker, cook the beans in a large pan of lightly salted water for 1 hour, or until tender. Drain the bens and add the sesame oil, lemon juice and a pinch of salt.)

5. Chop the garbanzo beans in a food processor until smooth. Add the garlic, paprika, and parsley and mix well.

6. Spread the garbanzo bean mixture over the toast and serve.