Quick easy homemade bean dip, perfect for a party appetizer or afterschool snack.
Lemony Garbanzo Bean Dip
Ingredients
1 can (15 ounces) garbanzo beans, drained and rinsed
½ cup low-fat sour cream or plain yogurt
2 Tablespoons lemon juice
1 Tablespoon vegetable oil
½ teaspoon cumin
1 teaspoon hot sauce
2 cloves garlic, minced or ½ teaspoon garlic powder
2 Tablespoons chopped cilantro
Directions
- Wash hands with soap and water.
-
Rinse or scrub fresh vegetables under running water before preparing.
- For a smooth dip, place all ingredients in a blender and blend until smooth. For a chunky dip, mash beans with a fork or potato masher then stir in remaining ingredients.
- Add more liquid as needed for the thickness you want.
- Refrigerate leftovers within 2 hours.
Notes
- Serve with fresh vegetables or Food Hero Baked Tortilla Chips.
- Freeze extra lemon juice to use later.
- Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.
You might also like...
Strawberry Sipper Flavored Water
Strawberry Sipper Flavored Water
Strawberry puree makes this water refreshing and tasty!
Prepare:
5 minutes
Makes:
6 Servings
Pesto
Pesto
Pesto is a bright green sauce that can be enjoyed many ways. Freeze extra to have for meals and to season soups and sauces all year.
Prepare:
15 minutes
Makes:
2 ¼ cups
Stovetop Tuna Casserole
Stovetop Tuna Casserole
Tender egg noodles with a creamy sauce, bright peas, and tasty tuna.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
7 Cups
Prepare:
5 minutes
Cook:
20 minutes
Makes:
4 Servings
Lemon Dill Brussels Sprouts
Lemon Dill Brussels Sprouts
Sauteed Brussels sprouts with a creamy lemon and dill sauce.
Prepare:
15 minutes
Cook:
10 minutes
Makes:
2 Cups
Strawberry Swirl
Strawberry Swirl
Strawberries and apple juice blended together to make a refreshing and tasty drink.
Prepare:
5 minutes
Makes:
2 cups
Comments
Just recently I made this Lemony Garbanzo Bean Dip and served with small pita bread wedges and celery. Most everyone really liked it, but a comment I heard more than once was that it could use some salt. Luckily, that's an easy addition to the recipe if you are making it at home.
I was out of sour cream, so I substituted cottage cheese instead with a little water to make it the consistency I wanted. So yummy!
Great subsitution for hummus! Also, kids mentioned that they would like it as a taco topper instead for sour cream-- perfect texture and taste.
WOW!! This recipe is amazing - we love the blended version! It really tastes so much like hummus when you blend it and less calories and fat!! The chunky version tastes good too if you dont have a blender/food processor. We served it with zucchini and carrot rounds -- the sweet carrots tasted a bit better.
this recipe is really good - a great cost-cutting alternative to tahini hummus