Lemony Garbanzo Bean Dip
Prep time:
5 min
Cook time:
N/A
Yield:
16 Servings
Serving Size:
2 Tablespoons
Ingredients
1 can (15 ounces) garbanzo beans, drained and rinsed
1⁄2 cup low-fat sour cream
2 tablespoons lemon juice
1 tablespoon oil
1⁄2 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.
Ingredients
1 can (15 ounces) garbanzo beans, drained and rinsed
1⁄2 cup low-fat sour cream
2 tablespoons lemon juice
1 tablespoon oil
1⁄2 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.
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