Dilled Garbanzo Fondue

Description
For a family or company presentation to serve 6, triple the recipe. Transfer the warmed fondue to a tureen, and serve bowls at the table to ladle out each serving. Arrange a platter of raw vegetables, a platter of steamed tender-crisp vegetables, and a basket of breads to serve at the table.
 * Recipe below serves 2

Ingredients

 * 1 (16 ounce) (453 gram) can garbanzo beans with the liquid
 * 2 large cloves garlic, whole
 * ¼ teaspoon freshly ground black pepper
 * 1 teaspoon dried dill weed
 * ½ teaspoon ground nutmeg
 * ½ teaspoon salt or to taste
 * 5 ounces (141 grams) (approximately ½ package) firm silken tofu
 * 1 teaspoon lemon juice
 * 1 tablespoon extra virgin olive oil

Directions

 * 1) Put all ingredients into the work bowl of a food processor, and process until coarsely or thoroughly puréed, as desired.
 * 2) Transfer to a 2-quart (2 liter) saucepan and warm gently over medium heat.
 * 3) Serve with whole-grain bread or pita, raw vegetables, and steamed tender-crisp vegetables.

Bread Basket

 * whole wheat pita
 * whole wheat English muffins
 * rice cakes
 * whole wheat bread
 * whole rye bread
 * multi-grain]] bread
 * whole wheat or oat bran bagels

Raw Vegetable Platter

 * bell pepper strips using red, yellow, orange and green bell peppers
 * tomato wedges
 * carrot sticks
 * celery sticks
 * jicama sticks
 * turnip sticks
 * cauliflower and broccoli florets
 * daikon radish spears

Steamed Vegetable Platter

 * broccoli florets
 * cauliflower florets
 * asparagus spears
 * green beans
 * Brussels sprouts