Moldovan Chickpea Pudding

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   Place all ingredients in a food processor and whir until preferred texture is achieved, occasionally scraping down the sides.

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   Eat and enjoy!

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   Note: the texture I was able to get it to was still slightly chunky, unlike very smooth refried beans. Perhaps it was from using cold garbanzos from the fridge, or perhaps I simply could have processed it longer. In any case, I enjoyed it at the texture which was not completely smooth. Using a food mill would probably enable a smoother texture.

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   Note #2: one person who has made and enjoyed it pointed out that it would be good as a dipper for fruits, or on bagels. Great idea! :).

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