Dips: Curry Garbanzo by Recipe Cottage

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	Curry Garbanzo

		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.