- 1 (16-oz.) can garbanzo beans
- 4 T. lemon juice
- 1½ T. tahini
- 2 cloves garlic, minced
- 2 T. olive oil
- ½ t. salt
Drain off ½ cup of the liquid from garbanzo bean can and save for later.
Mix all ingredients in blender until “dip” consistency. Add extra liquid, if needed. Enjoy with crudités (celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli, cauliflower, fennel and/or asparagus spears).
by Cheri Bearman, Hoagland