From the Pantry Butler kitchen
Chunky Garbanzo Bean Dip
Lemon pepper and chopped onion make this a zesty dip that you can use with vegetables or other foods. USDA MyPlate Kitchen — Food Hero — Oregon State University Cooperative Extension Service (public domain), via myplate.food
Ingredients
- 1 can (15 ounces) garbanzo beans, low-sodium
- 2 tablespoons vegetable oil
- 2 tablespoons chopped onions
- lemon pepper — to taste
- salt — to taste
Method
- Wash hands with soap and water.
- Drain and rinse the beans and mash in a small bowl with a fork or potato masher until most of the beans have been crushed.
- If you have a food processor, you can use it for this step.
- Stir in oil and onion along with lemon pepper and salt to taste.
- The mixture will be chunky, not smooth.
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