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.
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.
4 Comments for "Lemony Garbanzo Bean Dip"
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Submitted by JWRD on Thu, 07/16/2015 - 13:00I was out of sour cream, so I substituted cottage cheese instead with a little water to make it the consistency I wanted. So yummy!
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Submitted by Claire on Tue, 04/15/2014 - 11:30Great subsitution for hummus! Also, kids mentioned that they would like it as a taco topper instead for sour cream-- perfect texture and taste.
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Submitted by tierrabonita on Tue, 01/28/2014 - 11:35WOW!! 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.
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Submitted by missjessie on Thu, 02/14/2013 - 10:44this recipe is really good - a great cost-cutting alternative to tahini hummus