Dilled Garbanzo Fondue

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

Put all ingredients into the work bowl of a food processor, and process until coarsely or thoroughly pur?ed, 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