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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 20 |
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A healthy, low-fat recipe with some extra kick. I've left out the tahini to cut the fat, but there's plenty of flavor and a good consistency. All you need is about 10 minutes and a food processor for this awesome dip! Ingredients:
2 (15 1/2 ounce) cans garbanzo beans (save 1/4 cup of the liquid and drain the rest) |
4 garlic cloves |
1 red bell pepper |
3 cayenne pepper (leave these out if you don't like it spicy) |
1/4 cup extra virgin olive oil |
1/2 fresh lemon |
1/2 tablespoon parsley |
1/2 tablespoon crushed red pepper flakes |
salt and pepper |
Directions:
1. Chop the peppers into quarters place into food processor with garlic and mix.
2. Add both cans of garbanzo beans and the 1/4 cup of liquid from the can and mix.
3. Half 1 lemon and squeeze the juice into the mixture.
4. Add all remaining ingredients, mix, and you're done!
5. Add extra lemon juice to taste if needed or extra olive oil if texture isn't right.
6. Keep refrigerated and eat with your favorite veggies, crackers, or bread!
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