Creamy Garlic Garbanzo Purée

Combine the beans, half of the broth, the garlic and the oregano in a small, lidded saucepan (see notes). Stir to combine, cover and heat over medium heat for 5 to 10 minutes, shaking gently once or twice.

Once warm, remove from heat and use an immersion blender to puree completely (using an immersion blender will result in a just slightly textured puree, as pictured). If the mixture is very thick and difficult to blend, add more of the broth a tablespoon at a time. Stir in olive oil, plus plenty of salt and pepper, to taste.

Notes:
1. If using an immersion blender, it’s important that you use a small (1 to 1.5 quart size) saucepan. Anything larger and the mixture will be too shallow to blend safely.
2. Substitute water or non-dairy milk for vegetable stock, if desired.
3. If not concerned about keeping it vegan, butter will substitute well for olive oil.