The month of March still brings some chilly weather, a little rain, and possibly some snow if you're in the East. Comfort is at hand with this easy, tasty, and healthy bean fondue that warms us from nose to toes while promoting camaraderie at the table. The fondue also makes a great topping for baked potatoes or cooked grains and doubles as a sandwich spread as well.

1 1-lb. (450 g) can garbanzo beans with the liquid
2 large cloves garlic, whole
1/4 t. freshly ground black pepper
1 t. dried dill weed
1/2 t. ground nutmeg
1/2 t. salt or to taste
5 oz. (140 g) (approximately 1/2 pkg.) firm silken tofu
1 t. lemon juice
1 T. extra virgin olive oil

1. Put all ingredients into the workbowl of a food processor, and process until coarsely or thoroughly pureed, as desired.

2. Transfer to a 2-quart (2 liter) saucepan and warm gently over medium heat.

3. Serve with whole-grain bread or pita, raw vegetables, and steamed tender-crisp vegetables. Serves 2.

4. For a family or company presentation to serve 6, triple the recipe. Transfer the warmed fondue to a tureen, and serve bowls at the table to ladle out each serving.

5. Arrange a platter of raw vegetables, a platter of steamed tender-crisp vegetables, and a basket of breads to serve at the table. Below are some vegetable and bread suggestions:

Bread Basket:

• Whole wheat pita
  
• whole wheat English muffins
  
• rice cakes
  
• whole wheat bread
  
• whole rye bread
  
• multi-grain bread
  
• whole wheat or oat bran bagels

Raw Vegetable Platter:

• Bell pepper strips using red, yellow, orange, and green bell peppers
  
• Tomato wedges
  
• Carrot sticks
  
• Celery sticks
  
• Jicama sticks
  
• Turnip sticks
  
• Cauliflower and broccoli florets
  
• Daikon radish spears

Steamed Vegetable Platter:

• Broccoli florets
  
• Cauliflower florets
  
• Asparagus spears
  
• Green beans
  
• Brussels sprouts
  

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