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Curried Garbanzo Dip with Pita Crisps

1 can good-quality garbanzo beans
1 tsp. salt (or to taste)
2 Tbsp. low-fat mayonnaise
2 Tbsp. fat free sour cream
1 Tbsp. hot curry powder
2 Tbsp. cilantro
3-4 pita pocket bread
olive or canola oil

Drain, rinse, and crush the garbanzo beans either in a food processor
(crush, do not puree!) or using a fork, potato masher, or wire
whisk. Combine with mayonnaise, sour cream, and hot curry powder.
Stire in very finely chopped cilantro. Refrigerate for at least
1 hour.

Cut each pita pocket into fourths, then separate each "fourth" into
two "chips".

Preheat oven to 450 degrees. Use a pastry brush to brush a small
amount of olive oil onto each crisp (if you are a garlic lover,
you can add 1 tsp. of crushed garlic to the olive oil). Put pita
crisps on a cookie sheet and bake on the top shelf of very hot oven
only until they have just begun to brown, about 3-5 minutes. Watch
them carefully so they do not burn! They will continue to brown
when removed from the hot oven.

Mound the dip in a bowl and garnish with a few sprigs of cilantro
and a small sprinkling of hot curry powder. Put dip on a plate,
surrounded by crisps.


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