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Garbanzo Bean Chick Pea Dip – Hummus W/Out

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Ingredients

Adjust Servings:
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)

Nutritional information

161.2
Calories
42 g
Calories From Fat
4.8 g
Total Fat
0.6 g
Saturated Fat
0 mg
Cholesterol
324.8 mg
Sodium
24.9 g
Carbs
4.9 g
Dietary Fiber
0.1 g
Sugars
5.5 g
Protein
122g
Serving Size

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Garbanzo Bean Chick Pea Dip – Hummus W/Out

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    Cuisine:

    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.**

    • 25 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Garbanzo Bean (Chick Pea) Dip – Hummus W/Out Tahini, 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 **, 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 **


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    Steps

    1
    Done

    Blend All Ingredients Together.

    2
    Done

    Mash or Puree Until Smooth, Adding More Water as Needed Until the Dip Is at Your Personal Desired Consistancy (i Like Mine Thick!).

    3
    Done

    Cover and Store in the Refrigerator For Up to 4 Days (the Longer It Sits in There, the Better the Flavors Will Blend).

    Avatar Of Nevaeh Bishop

    Nevaeh Bishop

    Vegan chef dedicated to proving that plant-based cuisine can be flavorful and satisfying.

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