Garbanzo Bean (Chick Pea) Dip - Hummus W/Out Tahini |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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I made this for my husband and myself but I now make it regularly for my 11 month-old son to eat since he gobbled it up when I let him try it! I'm not sure where the original recipe came from but after I made it, I thought the lemon juice overpowered everything and there wasn't enough flavor. I played around with it and this is what I came up with. It's a great dip for carrot and raw green pepper sticks (not to mention that it's pretty healthy to boot!) Enjoy! **NOTE: THIS RECIPE IS FOR THE PARTY BATCH OF DIP. IT CAN EASILY BE HALVED SINCE IT SHOULD BE EATEN WITHIN 4 DAYS OF MAKING IT.** Ingredients:
2 (15 ounce) cans garbanzo beans, drained and rinsed |
2 tablespoons lemon juice |
4 tablespoons water |
2 tablespoons olive oil |
2 teaspoons garlic, minced |
2 teaspoons cumin |
1 teaspoon chili powder |
1 teaspoon adobo seasoning |
1/2 teaspoon oregano (optional) |
Directions:
1. Blend all ingredients together.
2. Mash or puree until smooth, adding more water as needed until the dip is at your personal desired consistancy (I like mine thick!).
3. Cover and store in the refrigerator for up to 4 days (the longer it sits in there, the better the flavors will blend).
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