Looking for a creamy, flavorful alternative to traditional hummus that’s ready in minutes? This easy Garbanzo Bean Dip swaps sour cream for tahini, resulting in a velvety smooth texture. Additionally, it incorporates bold Mediterranean flavors, such as lemon, garlic, cumin, and olives. It’s the perfect appetizer for game day, social gatherings, or anytime snacking!
Garbanzo bean dip is a creamy, tangy twist on classic hummus. It’s made with sour cream instead of tahini for a lighter, more mellow flavor. This dip is perfect for dipping toasted pita wedges, fresh veggies, or spreading on sandwiches. Quick to make and full of Mediterranean flavor!
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Why You’ll Love This Recipe
- Quick and easy: Comes together in under 10 minutes.
- Economical: Uses pantry staples that are easy on the wallet.
- Make-ahead friendly: Can be made in advance and stored, covered in the refrigerator for up to three days.
- Creamy and flavorful: Sour cream replaces the traditional tahini to create a smooth, velvety texture.
Ingredients – Here’s What You’ll Need
| Ingredient | Why it Matters |
| Garbanzo Beans (Chick Peas) | Creamy, nutty base for the dip |
| Sour cream | Smooth texture, and tangy flavor |
| Olive oil | Richness and body |
| Lemon juice | Bright, fresh flavor |
| Garlic | Bold, savory kick |
| Cumin and Cayenne Pepper | Warm, earthy depth with gentle heat |
| Black olives | Briny contrast to the creamy, tangy base |
| Parsley | Fresh flavor with a touch of color |
| Toasted sesame seeds | Nutty crunch |
How to Make Garbanzo Bean Dip – Step-by-Step
Making this delicious dip is quick and easy.
- Blend the Base: Add garbanzo beans, sour cream, olive oil, lemon juice, garlic, cumin, and cayenne pepper to a food processor. Pulse 5 times to begin breaking down the beans.
- Process Until Smooth: Scrape down the sides of the bowl to ensure a smooth mixture. Then process for 25 seconds, or until the dip is smooth and creamy. Thorough processing gives the dip a silky consistency, thanks to the sour cream and olive oil.
- Add Texture and Flavor: Add chopped black olives, minced parsley, and toasted sesame seeds. Pulse 5 times to evenly incorporate.
- Garnish and Serve: Transfer to a serving bowl. Use a chopstick to create shallow circular channels on the surface. Then, drizzle with olive oil. Garnish with a sprinkle of paprika, a few black olives, and a parsley leaf.
This creamy garbanzo bean dip is a fresh take on hummus, made easy with pantry staples. The combination of garlic, lemon, and cumin with added texture from olives and sesame seeds makes it irresistible. Serve it with homemade Toasted Pita Wedges for a party-ready appetizer you’ll want to make again and again. Yum!
Frequently Asked Questions
A high-speed blender would work in a pinch, but a food processor yields a smoother texture.
Greek yogurt is a good substitute, but it will add a tangier flavor. I’ve also made this dip with cottage cheese. It’s a bit thicker with cottage cheese, but the taste is the same!
Feel free to use 2 teaspoons of dry parsley in place of the fresh parsley in this recipe.
Yes, garbanzo beans are also known as chickpeas. They have a nutty flavor.
Recipe Tips and Serving Suggestions
- I tested this dip with cottage cheese instead of sour cream to see if cottage cheese would be a viable substitute. The cottage cheese was a success and produced a delicious flavor. However, the texture wasn’t quite as creamy. In the end, I preferred the version with sour cream, which gave it that ultra-smooth, velvety consistency I was looking for. As an aside, I used low-fat sour cream.
- You can easily toast sesame seeds for approximately 8 minutes in a dry pan over medium heat or in a 350°F oven for the same amount of time. Watch carefully to prevent the sesame seeds from burning.
- This dip is best served at room temperature. However, it can be made in advance, covered, and refrigerated for up to three days. Let it come to room temperature before serving.
- My favorite way to serve this delicious dip is with toasted pita wedges. The dip is also delicious with assorted crudités, crackers, or chips.
Other Quick and Easy Dips
If you’re looking for quick and easy dips like this, you’ve come to the right place. Check out these recipes:
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Creamy Garbanzo Bean Dip – No Tahini Needed
Equipment
- Food Processor with Steel Blade
Ingredients
- 15.5 ounce can of Garbanzo beans, drained and well rinsed
- ½ cup (4 ounces) sour cream (See Tip 1)
- 2 Tablespoons (1 ounce) olive oil
- 1 Tablespoon fresh lemon juice
- 2 cloves garlic, minced
- ¼ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper (See Tip 2)
- 2 Tablespoons black olives, chopped
- 2 Tablespoons minced fresh parsley (See Tip 3)
- 2 Tablespoons toasted sesame seeds (See Tip 4)
- Olive oil, paprika, sliced black olives, and parsley for garnish (optional.
Instructions
- Add garbanzo beans, sour cream, olive oil, lemon juice, garlic, cumin, and cayenne pepper to the bowl of a food processor fitted with a steel blade. Pulse 5 times to start breaking down the beans; scrape the sides. Process for 25 seconds or until smooth and creamy.
- Add black olives, parsley, and sesame seeds. Pulse 5 times to combine.
- Transfer to a serving bowl. Serve with toasted pita wedges, assorted crudités, or chips.
- Yield: 8 servings (about 1 ½ cups) (See Tip 5)
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Tips/Notes
- I used low-fat sour cream in this recipe, but you could also use full-fat sour cream. Additionally, you can substitute ½ cup of Greek yogurt or cottage cheese for the sour cream.
- If you’d like more heat, you can increase the amount of cayenne pepper to ¼ teaspoon.
- Feel free to substitute 2 teaspoons of dried parsley for the fresh.
- To toast the sesame seeds, heat them in a dry pan over medium heat for 8 to 9 minutes. Watch carefully to prevent burning.
- This dip can be made in advance, covered and refrigerated for up to 3 days. Allow to come to room temperature before serving for the best flavor.
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