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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 1/2 teaspoon garlic powder
2 Tablespoons chopped cilantro

Directions

  1. Wash hands with soap and water.
  2. For a smooth dip, place all ingredients in a blender and blend until smooth. For a chunky dip, mash beans well with a fork or potato masher then stir in remaining ingredients.
  3. Add more liquid as needed for the thickness you want.
  4. 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 1/2 to 1 3/4 cups drained beans.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

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Makes:
2 cups
Prep time:
5 minutes
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Photo of Nutrition Facts of Lemony Garbanzo Bean Dip with fresh vegetables
Photo of Nutrition Facts of Lemony Garbanzo Bean Dip with Food Hero Baked Tortilla Chips