This recipe, from a Compassion Over Killing magazine, has become my most favorite dip ever. It is light and deceptively simple, but is always a winner. It somehow fills the void in my life left when I finally stopped eating that horrible (but delicious!) bean dip from a can.
This dip is great with veggies, on crackers, as a sammich spread...and beyond!!!
"Cheezy" Garbanzo Spread
Courtesy of: Compassion Over Killing
Makes about 2 cups
1 15 oz. can garbanzo beans (chickpeas)
1/2 cup roasted red peppers
3 tablespoons tahini (sesame seed butter)
3 tablespoons lemon juice
1. Drain the garbanzo beans, reserving the liquid, and place them in a food processor or blender with the remaining ingredients. Process until very smooth.
2. If using a blender, occasionally stop to push down the bean mixture with a rubber spatula. The mixture should be quite thick, but if blending is difficult, add a tablespoon or two of the reserved bean liquid.
3. Serve on crackers, bread, veggies, or as a delicious filling for quesadillas, sandwiches, and so on!