Garbanzo beans are a staple throughout Europe and the Middle East. Used in soups, stews, salads, and as a puree commonly known as hummus. They’re a high source of nutrients, protein, fiber, and are free of cholesterol. They have a nutty flavor and buttery texture. This recipe blends Italian and Greek influence and is a terrific appetizer for parties. Surround with fresh vegetables, Greek olives, feta cheese, and toasted pita triangles.
Severson caters to private dinner parties and teaches private or group cooking lessons. He can be reached at philchef1@netzero.net or (612) 802-0616.

Ingredients
2-Cups Garbanzo Beans (dried)
1-Cup Onion (sm. dice)
3-Garlic Cloves
1-Bay Leaf
1/8-Tsp Oregano
1/2 Tsp Kosher Salt
5-Cups Water
3-oz 1/3 Less Fat Cream Cheese
1/4 Cup Tomato Paste
1/4 Cup Parmesan Cheese
1/4 Cup Virgin olive Oil
2-Tsp Fresh Ground Pepper
2-Tsp Kosher Salt
1-Roasted Red Bell Pepper (sm.dice)
1-Tbsp Fresh Chopped Parsley
1-Green Onion (minced)
1-Tbsp Lemon Juice

Method
Combine first 7 ingredients in crock-pot. Cook at high for six hours.
Strain. Chill beans and liquid. Puree beans in food processor with reserved bean liquid, tomato paste, parmesan cheese, cream cheese, olive oil, salt and pepper.
Place garbanzo bean puree in a stainless steel bowl. Fold in red pepper, parsley, green onion, and lemon juice. Taste. Add additional salt if needed. Chill.
Yield 5 cups