I’m finally getting around to posting our Thanksgiving recipes. Sorry it took so long – enjoy!
Adapted from a recipe from: Alice Henneman, MS, RD (Univ. of Nebraska, Lancaster)
Makes 8 servings
1 (15-ounce) can garbanzo beans, drained (reserve liquid)
1 tablespoon olive oil
1 tablespoon white wine or cider vinegar; OR 2 tablespoons fresh lemon juice
1 clove garlic, minced (or 1/2 head of roasted garlic)
pinch of ground cumin
1/8 teaspoon black pepper
reserved liquid, about 2 Tbsp (or more, if needed)
Place all ingredients except reserved liquid in a food processor.
Process ingredients, then slowly add reserved liquid (with the machine running), until smooth.
Serve with raw veggies (baby carrots, red bell peppers, sugar snap peas, etc.) or pita chips.
Nutritional information (per 1/4 cup, makes 8 servings):
Total Fat: 2.4 g
Saturated Fat: 0.3 g
Polyunsaturated Fat: 0.4 g
Monounsaturated Fat: 1.5 g
Cholesterol: 0.0 mg
Sodium: 143.9 mg
Potassium: 88.3 mg
Total Carbohydrate: 11.1 g
Dietary Fiber: 2.2 g
Sugars: 0.0 g
Protein: 2.4 g