A good hummus alternative, we eat it with veggies or spread it in pitas with veggies for lunch. I like to blend in cilantro or parsley to taste for a little extra flavor. This stays good in the fridge for a couple days.
This freezes really well--before baking, freeze in the pan. When ready to serve, thaw in the fridge overnight then bake as directed in the recipe.
Based on a recipe from Once a Month Cooking by Mimi Wilson and Mary Beth Lagerborg