Garbanzo beans and soybeans are cooked until tender in a pressure cooker, then mixed with tahini and other flavors. Stovetop cooking instructions are included as well.
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
161 Calories
Recipe Instructions
Step 1
Seal the lid and bring the pressure up to high; reduce the heat to low and cook, maintaining high pressure, for 1 hour. Allow the pressure to drop naturally.
Step 2
Drain the beans, reserving the liquid. Place the beans in the bowl of a food processor. Add the garlic, lemon juice, soy sauce, black pepper, and tahini; process until smooth. (You may add some of the cooking liquid for a thinner consistency.) Scoop the mixture into a bowl, and mix in the parsley.
Step 3
Rinse the garbanzos and soybeans, and place them in a pressure cooker along with the bay leaf and onion. Add vegetable broth and enough water to cover the beans by 1 inch (or follow the manufacturer's instructions for the minimum amount of liquid required).