GARBANZO BUTTER

Yield: about 1 3/4 cups
1 chayote squash, peeled, seeded,
and coarsely chopped

1 15-ounce can garbanzo beans, drained and rinsed
2 garlic cloves
1 tablespoon plus 1 teaspoon lime juice
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Chinese 5-Spice Powder

Place the chayote squash in a 2-quart saucepan
with water to cover. Cover the pot and bring it
to a boil over high heat. Turn the heat down to
low and steam the squash for 25 minutes.

Drain the cooking liquid into a storage container
and reserve as a soup stock. Transfer the cooked
squash to the food processor and add the remaining
ingredients.

Process until smooth and creamy, scraping down
the sides once or twice. Spoon into an attractive
serving bowl and enjoy. Stored in a covered container
in the refrigerator, Garbanzo Butter will keep for
one week.