Tofu Recipes

Dilled Garbanzo Fondue

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Yield: 2 servings



  • 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) (approximately1/2 package) firm silken tofu
  • 1 teaspoon lemon juice
  • 1 tablespoon extra virgin olive oil


  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.


  • 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

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