2 cans garbanzo beans (drain 2, keep juice in 3rd)
1/4 cup lemon juice (better if fresh)
1 T. salt
2 T. tahini sauce
5 cloves crushed garlic
Put in blender and drizzle with olive oil – blend.
(If counting calories, leave off tahini sauce and olive oil)
For the chips:
Pocket bread, cut up and place on foil lined cookie sheet.
Bake at 375 degrees for 15 minutes