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2 large garlic cloves

1 can garbanzo beans (chick peas) drained

2 tablespoons plain non-fat yogurt or water

2 tablespoons peanut butter or almond butter

2 tablespoons fresh lemon juice

1 teaspoon ground cumin

salt and pepper

Mince garlic in a food processor.  Add remaining ingredients and blend, occasionally scraping down the sides of the work bowl.  Continue blending until it reaches a smooth consistency.  If too thick, add 1-2 tablespoons of water.  If desired, season with salt and pepper.  Transfer to a small bowl.  Cover and store in the refrigerator.  This recipe can be served cold or at room temperature.

Enjoy with raw vegetables: carrots, celery, cucumbers, jicama, colored bell peppers (red, yellow, orange or green), tomatoes, broccoli, or cauliflower.  It’s also great with toasted whole wheat pita bread.