that title doesn’t make sense does it? Well my inspirations for this were:
- Taiwanese 麻醬麵
- white sauce pasta
- vegan food
I also wanted to use up these cans of garbanzo beans i had so instead of making the taiwanese dish that is made with peanut butter, i made mines hummus based. Here are two versions of dishes with this “hummus” based sauce:
this is top one is vegan and more similar to the taiwanese dish, i have to say that mixing black vinegar & soy sauce with the hummus left something else to be wanted. which is why i combined my left overs with fresh home made kefir to make the second dish. if you don’t have kefir mix plain yogurt with your “hummus” and you’l end up with the same result.
so this is Way fancier and has a bunch of other stuff added to it
Base for both
- 1 can of garbanzo beans
- 2 tbs of sesame paste
- 2 cloves of garlic
- salt to taste
Noodle Sauce included soy sauce, black vinegar, pickles
Green bean sauce included kefir/yogurt, olive oil, paprika, diced herbs (i happened to have organic peppermint and rosemary which i don’t suggest, i suggest that you use either basil, cilantro or parsley, whichever you like more, just Don’t mix these, use only ONE), more salt and pepper
The second dish with green beans tasted WAY better than the first one. The yogurt cut the flavor of the garbanzo beans Perfectly. As an afterthought, i should have put cumin in there to take care of that, so please add that and then get back to me with any positive changes in flavor.