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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Serve with cucumber rounds, red bell pepper strips, and sticks of jicama. Ingredients:
1 garlic clove, peeled |
1 1-inch-long piece peeled fresh ginger |
2 cups garbanzo beans (chickpeas; from two 15-ounce cans), drained, 3 tablespoons liquid reserved |
1/4 cup cashew butter |
3 tablespoons unseasoned rice vinegar |
1 1/2 teaspoons soy sauce |
1/2 teaspoon chili-garlic sauce |
1/2 teaspoon freshly ground star anise |
1/4 cup chopped fresh cilantro |
1 green onion, chopped |
2 whole star anise (optional) |
Directions:
1. Using on/off turns, mince garlic and ginger in processor. Add beans, reserved bean liquid, cashew butter, rice vinegar, soy sauce, chili-garlic sauce, and ground star anise. Process mixture to coarse puree. Add cilantro and green onion; process to combine. Transfer to bowl; garnish with whole star anise, if desired.
2. *Available in the Asian foods section of many supermarkets and at Asian markets.
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