Dilled Garbanzo Fondue

Dilled Garbanzo Fondue

Ingredients

 * 1 (16 ounce) (453 gram) can garbanzo beans with the liquid
 * 2 large cloves garlic, whole
 * 1/4 teaspoon freshly ground black pepper
 * 1 teaspoon dried dill weed
 * 1/2 teaspoon ground nutmeg
 * 1/2 teaspoon salt or to taste
 * 5 ounces (141 grams) (approximately 1/2 package) firm silken tofu
 * 1 teaspoon lemon juice
 * 1 tablespoon extra virgin olive oil

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

Serves 2.

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.

Below are some vegetable and bread suggestions:

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