Creamy Garlic Garbanzo Puree

1. 1

   Combine the beans, half of the broth, the garlic and the oregano in a small, lidded saucepan (see notes).

2. 2

   Stir to combine, cover and heat over medium heat for 5 to 10 minutes, shaking gently once or twice.

3. 3

   Once warm, remove from heat and use an immersion blender to puree completely (using an immersion blender will result in a just slightly textured puree, as pictured).

4. 4

   If the mixture is very thick and difficult to blend, add more of the broth a tablespoon at a time.

5. 5

   Stir in olive oil, plus plenty of salt and pepper, to taste.

6. 6

   Notes: 1.

7. 7

   If using an immersion blender, its important that you use a small (1 to 1.5 quart size) saucepan.

8. 8

   Anything larger and the mixture will be too shallow to blend safely.

9. 9

   2.

10. 10

    Substitute water or non-dairy milk for vegetable stock, if desired.

11. 11

    3.

12. 12

    If not concerned about keeping it vegan, butter will substitute well for olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.