GARBANZO AND CILANTRO PATE

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
FOR THE 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

Puree 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 Toasts.

TO MAKE THE CRISPY PITA TOASTS:
Preheat oven to 325 degrees F.

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.

Makes 4 servings as a first course; 6-8 as an appetizer
Source: The Complete Vegetarian Cookbook by Charmaine Solomon