Garbanzo-Chard Dip

The flavor reminds me of pea soup–would probably be good with ham and/or liquid smoke too!
Mix in saucepan:
2 cloves minced garlic (sliced is fine–it’ll go through the blender–but it does need to be in small enough pieces to cook through)
3 Tbsp. olive oil
5 cups torn spinach or chard (I used 6 large chard leaves)
15 oz. can chickpeas (garbanzo beans) or 2 cups cooked (lentils were ok, but not as tasty–red beans really didn’t work!)
2 Tbsp. liquid from cooked chickpeas
¼ tsp. salt (3/4 tsp. for chickpeas cooked without salt)
Cook over medium heat 5 minutes (the chard burned onto the bottom of the pot for me, so I now put the garlic, oil & half of the garbanzos on the bottom of the pot). Puree in blender, adding more liquid as necessary to blend. Serve with crackers or raw vegetables (we like carrot sticks & cucumber slices).