Spicy Bean Spread

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 23.

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.

Print Recipe

Prep Time 20

Course Appetizer

Cuisine American

Servings

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~~, no longer produced by Campbell's
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.