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.