Ingredients

5 qt. plus 1 c. (2 - No. 10 cans) canned garbanzo beans or chickpeas, drained

3 ¼ c. frozen lemon juice concentrate, reconstituted

2 ½ c. peanut butter OR tahini OR sunflower seed butter

17 cloves garlic, peeled

3 ¼ c. water

Ground black or white pepper, to taste

Directions

Combine all ingredients in a food processor and puree to a smooth consistency. Spread evenly into two 12”x20”x2 ½ “ shallow pans. Cover and refrigerate for 4 hours. Keep refrigerated until ready to serve. Portion with No. 8 scoop.

Makes 50 servings.

Per serving (½ cup): 182 calories, 8 grams (g) of fat, 22 g carbohydrate, 7 g protein, 4 g fiber and 301 mg sodium.