Creamy Garbanzo Bean Dip - No Tahini Needed
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
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)
Video
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.
Nutrition
Calories: 114kcalCarbohydrates: 9gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 192mgPotassium: 129mgFiber: 3gSugar: 0.1gVitamin A: 161IUVitamin C: 3mgCalcium: 63mgIron: 1mg
Tried this recipe? Add me to Google's Preferred Sources above.
