Chickpea Fondue

This is another fantastic Mark Bittman recipe. It's sort of like a hummus, but served warm and it does not contain any tahini. You pretty much have to love chickpeas to enjoy this recipe as there are very few other ingredients. Bittman recommends that you start with dried chickpeas as he believes that the flavor of canned chickpeas just doesn't work in this recipe. In a pinch, I think you could use a canned product, but make sure you have enough additional flavor from the garlic and lemon.

I adore chickpeas so I thought this fondue was delicious. I served it with toasted bread, celery, carrots, red bell pepper, and raw zucchini. It made a nice dinner to eat outside by the pool. You can serve it in a fondue pot, or keep it warm on the stove, and refill bowls as necessary.

3 cups cooked chickpeas with 3 -4 cups of their cooking liquid
20 cloves of roasted garlic or 2 raw cloves
3 tablespoons olive oil
salt and pepper to taste
3 tablespoons fresh lemon juice

Put the chickpeas with 3 cups of their cooking liquid in a blender and add garlic and oil; sprinkle with some salt and pepper. Puree and let machine run for a minute or so, until the mixture is very smooth--almost light and fluffy. Add more cooking liquid until the consistency is like a smooth dip.

Transfer the puree to a pot over medium heat; heat through while stirring constantly. Add the lemon juice, taste, and adjust seasonings. Serve warm.