- 16-ounce can chick peas, drained
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 1/4 cup half and half or evaporated low fat milk
- 1 teaspoon grated orange rind
- Salt and freshly ground black pepper
Puree chick peas in a food mill or food processor. Melt butter in a small skillet. Add garlic and simmer over low heat until garlic emits a lovely aroma. Add this to the chick pea puree along with half and half and orange rind. Season to taste with salt and pepper and reheat in a double boiler, or over direct heat, stirring constantly.