Lemony Garbanzo Bean Dip

Name: Lemony Garbanzo Bean Dip
Prep time: 5 minutes
Yield: 2 cups
Ingredients: 1 can (15 ounces) garbanzo beans; drained and rinsed½ cup low-fat sour cream or plain yogurt2 Tablespoons lemon juice1 Tablespoon vegetable oil½ teaspoon cumin1 teaspoon hot sauce2 cloves garlic; minced or ½ teaspoon garlic powder2 Tablespoons chopped cilantro

Quick easy homemade bean dip, perfect for a party appetizer or afterschool snack.

Recipe Card

GHK21_ENG_Bean_Dips-8.5x11_0.pdf

Garbanzo bean dip garnished with cilantro and served with crackers.

Prep time: 5 minutes
Makes: 2 cups
Nutrition Facts: View label

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.
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.

Comments

Submitted by Jennifer Pettit on Mon, 02/19/2024 - 15:30

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.

Submitted by JWRD on Thu, 07/16/2015 - 13:00

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!

Submitted by Claire on Tue, 04/15/2014 - 11:30

Great subsitution for hummus! Also, kids mentioned that they would like it as a taco topper instead for sour cream-- perfect texture and taste.

Submitted by tierrabonita on Tue, 01/28/2014 - 11:35

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.

Submitted by missjessie on Thu, 02/14/2013 - 10:44

this recipe is really good - a great cost-cutting alternative to tahini hummus