Servings: 10 servings
Calories: 27kcal
Equipment
- 2 Small to Medium Bowls (1 for rinsed and drained beans + 1 for liquids)
Ingredients
- 1 15 oz can Garbanzo beans (chickpeas) (rinsed and drained)
- 5 Tbsp vegetable stock
- 2 Tbsp extra virgin olive oil
- 1 Tbsp lemon juice
- ½ tsp Better than Bouillon Roasted Garlic Base
- ½ tsp ground black pepper
- ½ tsp Dash Extra Spicy seasoning
- ½ tsp ground cumin
- ½ tsp organic turmeric
- ¼ tsp salt (optional; the canned beans will lend enough salt)
Instructions
- In a small bowl, add your vegetable stock, olive oil, lemon juice, and garlic base and whisk until mixed well. You may have a few clumps and that's okay, as it'll all mix up in the blender.
- Add the garbanzo beans, liquid mixture, and seasonings to the blender and process until smooth and creamy.NOTE: If needed, add more water or vegetable stock to thin it out.
- Serve and enjoy!Store in an airtight container in your refrigerator.
Video
Notes
Storage Tips
Once fully cooled, you have two options. You can either:- Refrigerate: In an airtight container, you can store leftovers in the fridge for 5 - 7 days. The lemon juice adds a bit of preservatives to extend the shelf life. If you don't plan to eat within that time frame, you can freeze to avoid food waste.
- Freeze: To extend its shelf life, you can freeze in an airtight container for up to 4 months.
Defrosting
- In a hurry, you can use the microwave, as this may enhance it, especially if you like warmed dip.
- You can defrost in the refrigerator, may take overnight or a little longer than that. Just be sure to mix well before eating, as the texture may have changed.
Nutrition
Calories: 27kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 90mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.2mg
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