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.
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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