Ingredients

Fondue

• 1 (16 ounce) (453 gram) can garbanzobeans 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) (approximately1/2 package) firm silken tofu
• 1 teaspoon lemon juice
• 1 tablespoon extra virgin olive oil

Instructions

1. Put all ingredients into the work bowl of a food processor, and process until coarsely or thoroughly pureed, 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.
4. Serves 2
5. 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.