Dressing: 1 finely chopped
clove of garlic, 2 T fresh squeezed lemon juice, 4 T olive oil, 1 t cumin, 1 t lemon zest, salt & pepper to taste / Whisk together and reserve / Drizzle 3 Tablespoons on garbanzos and leeks immediately after removing from oven / Add 1 tablespoon of dressing to
yogurt / sour cream mixture / Drizzle remaining dressing
over beans and plolenta when serving.