Middle Eastern Style Dip - cooking recipe

Ingredients

1 (15 oz.) can chickpeas (garbanzo beans), drained
1 (10 oz.) can Campbell's condensed cream of celery soup
1/2 c. chopped, blanched almonds, toasted
3 Tbsp. lemon juice
2 cloves garlic, minced
1 Tbsp. olive oil
generous dash of ground red pepper

Preparation

In covered blender or food processor, combine all ingredients. Blend until smooth.
Serve at room temperature or chilled with pita bread.
Cut up fresh vegetables or use crackers for dipping.
Makes 2 1/4 cups.