Spicy Bean Spread
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. This makes about 3 cups.
Equipment
- Blender
Ingredients
- ½ cup vegetable oil
- Flavoring Option
- Seasoning Option
- 1 clove garlic, minced
- ⅛ teaspoon black pepper
- 1 can chick peas, drained, (16 oz / 452 g)
- 1 can Soup Option, (10½ oz / 298 g)
- 3 tablespoons fresh parsley, chopped
- Accompaniment Option
OPTIONS
Flavoring - Use 1 Item
- 3 tablespoons lemon juice
- ¼ cup taco sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons red wine vinegar
Seasoning - Use 1 Item
- 3 tablespoons toasted sesame seeds
- 2 tablespoons onion, finely diced
- 2 tablespoons fresh chives, chopped
- ¼ cup green chilies, diced
Soup - Use 1 Item
- condensed cream of onion soup
condensed chili beef soup- condensed split pea with ham & bacon soup
- condensed bean & bacon soup
Accompaniment - Use 1 Item
- torn pita bread
- tortilla chips
- melba toast
- assorted crackers
Instructions
- To a blender, add the oil, Flavoring and Seasoning Options, garlic, and black pepper. Cover and blend until mixture is smooth.
- Add the drained chick peas, cover, and blend until smooth. Stop and scrape down sides as needed.
- Pour the chick pea mixture into a medium size mixing bowl, then add the Soup Option and parsley. Mix together until smooth. Cover and place in the fridge to chill.
- Serve with Accompaniment Option, enjoy.
Notes
I cannot price this as I have not seen those soup flavors in Thailand, yet. When I find the soups I will price this, for now I will say this is Fair cost per serving.
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