Lemony Garbanzo Bean Dip
Notes
Recipe 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.
Ingredients
1 can (15 ounces) garbanzo beans, drained and rinsed
½ cup low-fat sour cream
2 tablespoons lemon juice
1 tablespoon oil
½ teaspoon cumin
1 teaspoon hot sauce
2 cloves garlic, minced or 1/2 teaspoon garlic powder
2 tablespoons or more cilantro, chopped
Directions
- For a smooth dip, place all ingredients in a blender and blend until smooth. OR for a chunky dip, mash beans well with a fork or potato masher then stir in remaining ingredients.
- Add additional liquid as needed for desired consistency.
- 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.
Comment
this recipe is really good - a great cost-cutting alternative to tahini hummus
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.
Great subsitution for hummus! Also, kids mentioned that they would like it as a taco topper instead for sour cream-- perfect texture and taste.
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!