Garbanzo Soup Print
2 cups chicken or turkey broth
1 cup drained, drained chickpeas (garbanzo beans)
2 Tbsp tahini (seasame paste)
1 tsp Dijon-style mustard
1 tsp minced garlic
Diced red bell pepper and cilantro or parsley for garnish

In blender, combine 1 cup of the broth with the garbanzo beans, tahini, mustard and garlic.
Process at high speed until purees, about 1 minute, scraping the sides of container as necessary.
Transfer to a 2 quart, microwave safe container, and stir in remaining 1 cup of broth.
Microwave at 100% (high) for 4 to 6 minutes, or until heated through.
Serve garnished with bell pepper and cilantro or parsley if desired.
Makes 3 servings with 3 Weight Watchers points per serving.
Chickpea Dip Print
1/4 cup soft bread crumbs
2 Tbsp dry white wine or water
1 cup cooked chickpeas
1/4 cup toasted slivered almonds
3 cloves garlic
2 Tbsp lemon juice
2 Tbsp olive oil
1/4 tsp salt
1/8 tsp ground red pepper
2 tsp fresh oregano or basil leaves
Toasted pita chips

Combine bread crumbs and wine in a small bowl, set aside.
Combine chickpeas, almonds, garlic, lemon juice, olive oil, salt and red pepper in a food processor bowl or blender.
Cover and process until smooth.
Stir in the bread crumbs and wine mixture and the snipped oregano or basil.
Cover dip and refrigerate for 3 to 24 hours to blend flavors.
Serve with toasted pita chips.
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