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Garbanzo-Avocado Dip
Recipes
Garbanzo-Avocado Dip
8 servings
10 minutes total

Ingredients

  • 2 (15 oz) cans low-sodium garbanzo beans
  • 1 ½ fresh lemons
  • 12 cloves garlic
  • 3 plum tomatoes
  • 1 Hass avocado
  • 1 teaspoon kosher salt
  • ½ cup reduced-sodium vegetable stock (or broth)
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons ground cumin
  • ¼ teaspoon cayenne pepper
  • Raw veggies (or pita chips), optional for serving

Steps

    1. Drain beans; juice lemons (3 tablespoons). Finely chop garlic (2 tablespoons); chop tomatoes (1 cup). Peel, pit, and finely chop avocado (1 cup). Add to bowl of food processor (or blender): drained beans, lemon juice, garlic, and salt. Pulse until blended.
    2. Continue processing on medium-high and slowly add stock and oil in small, steady stream until beans are smooth. Continue processing while adding cumin and cayenne pepper until blended. Taste mixture and adjust seasonings, as desired; transfer to serving bowl.
    3. Fold tomatoes and avocado into bean mixture. Serve with raw veggies (or pita chips), if desired.

Amount per ⅛ recipe serving: Calories 200, Total Fat 11g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 270mg, Total Carb 20g, Fiber 1g, Sugars 2g, Protein 6g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%