GARBANZO AND CILANTRO PATE (with Crispy Pita Toasts)
Source: "The Complete Vegetarian Cookbook" by Charmaine Soloman

1 (15.5-ounce) can garbanzo beans (chickpeas)
1/2 teaspoon salt
1/4 cup fresh squeezed lemon juice
2 tablespoons olive oil
2 tablespoons finely
chopped red onion
1/2 cup washed cilantro, minced

CRISPY PITA TOASTS:

3 pita breads 2 cloves garlic
1 teaspoon salt
1/3 cup olive oil
1 teaspoon paprika
1 teaspoon ground cumin
2 tablespoons sesame seeds

Purée the garbanzo beans in a blender or food processor with the salt, lemon juice and olive oil. Put into bowl. Stir in the chopped onion and the minced cilantro. Serve with Crispy Pita Bread. Makes 4 servings as a first course; 6-8 as an appetizer.

For Crispy Pita Toasts:
Preheat oven to 325 degrees. With a pointed knife, slit the bread around the edges and gently pull apart so you have 6 very thin rounds instead of three loaves. Crush garlic with salt on a chopping board and mash until you have a smooth purée. Put olive oil in a bowl and whisk in the garlic, salt and paprika. Brush this flavored oil lightly over the inner surfaces of all the bread. Cut each circle into 8 or more wedges and place on flat baking trays. Sprinkle with the cumin and sesame seeds. Bake in oven until they are crisp and dry. Cool on a wire rack and store in an airtight package until serving.