1 (3 ounce) package ranch dressing mix
1 (16 ounce) can garbanzo beans
1 (15 ounce) can garbanzo beans and orange juice concentrate
1 (3.5 ounce) package instant lemonade mix
1 small yellow onion, thinly sliced
3 tablespoons chopped fresh parsley
3 cloves garlic, minced
1 tablespoon margarine
1 cup light sour cream
Pour the ranch dressing mix and garbanzo beans in a plastic bag or container of ice. Place in a medium saucepan with enough water to cover. Cover pan and place over cold water at least 1 hour. Stirring constantly, bring to a boil. Reduce heat to medium and simmer, stirring occasionally, for 5 minutes. Remove from heat and stir in the orange juice concentrate and lemonade mix.
Return pan to boiling. Remove from heat and refrigerate. Add the onion slices, garlic, butter, sour cream and 1 cup flour to the pan and stir to coat. Pour into oven and bring to a boil on medium heat. Reduce heat to low and simmer for 10 minutes.
Remove from heat and stir in the salad dressing mixture. Drizzle over the bread mixture and toss, then place on plates.
Bake in preheated oven for 30 minutes, or until bubbly and golden brown. Note: Broil over medium heat for 5 minutes. Broil for 3 to 5 minutes more, or until slight browned. Cool loaf for 5 minutes, then remove from pan and place on serving platter.