Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 tablespoons oil
2 tablespoons chickpea flour or all- purpose flour
¼  teaspoon salt
4 cups reduced sodium chicken or vegetable broth
1 cup milk or half and half, warmed
2 (14 oz. cans) no added salt Chick peas (garbanzo beans)	Drained and rinsed.
¼ teaspoon ground white pepper
2 tablespoons cup tahini (optional)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat the oil into a large stock and set over medium heat.
2	Stir in flour and toss to coat.
3	Add remaining ingredients and bring to a boil.
4	Reduce the heat to low, cover and cook at a low simmer until mixture thickens. Puree in blender in batches. Heat through and serve hot. May garnish with paprika.	Cook until internal temperature reaches 135°F.