A twist on the classic version for when you want something special. Great as a dip or a spread for sandwiches or wraps.

Ingredients:

2 cups chickpeas/garbanzos (1 cup dried or 2 15-oz cans drained)
6 cups vegetable stock or water (for cooking beans)
2 bay leaves (for cooking beans)
1 teaspoon cumin seed or ½ teaspoon ground cumin
1 medium red bell pepper
½ cup nonfat plain yogurt or ¼ cup soft silken tofu
¼ cup fresh lemon juice
¼ cup orange juice
2 tablespoons tahini
1 tablespoon olive oil
3 to 5 garlic cloves, minced
½ teaspoon sea salt, or to taste

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Ingredients:

4 cups cooked chickpeas/garbanzos (3 15-oz cans drained or 2 cups dried, to be soaked and cooked as instructed)
½ cup sesame tahini
2 tablespoons cold water
2 tablespoons fresh lemon juice
½ teaspoon ground cumin
3-4 cloves garlic, chopped
1 tablespoon extra-virgin olive oil

Instructions:

1. Drain and rinse chickpeas, if using canned.
2. Combine chickpeas with remaining ingredients (except olive oil) in a food processor or blender container. Blend to a rough puree texture adding a little more water if necessary. The mixture should not be totally smooth.
3. Scrape the mixture into a bowl. Stir in the olive oil.

Great as an appetizer with crackers or vegetables, or as a spread on sandwiches or wraps.

Ingredients:

Two ripe avocados, pitted and peeled
½ cup white beans
2 cloves garlic
¼ cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
Salt and ground black pepper

Instruction:

In a medium bowl, combine avocados, white beans and garlic. Mash with a fork until chunky. Fold in cilantro and lime juice. Season to taste with salt and black pepper.