Ingredients
- 1 (16 ounce) (453 gram) can garbanzo beans with the liquid
- 2 large cloves garlic, whole
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon dried dill weed
- ½ teaspoon ground nutmeg
- ½ teaspoon salt or to taste
- 5 ounces (141 grams) (approximately ½ package) firm silken tofu
- 1 teaspoon lemon juice
- 1 tablespoon extra virgin olive oil
Make it step by step
- Put all ingredients into the work bowl of a food processor, and process until coarsely or thoroughly puréed, 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.