Super Healthy everyday veggie dip and great for school lunches!
- 1 16 oz can of garbanzo beans- (I use dehydrated-rehydrated of course)
- 1/4 cup liquid from can of beans
- 3-5 tablespoons fresh squeezed lemon juice (depending on taste)
- 1 1/2 tablespoons tahini
- 2 cloves garlic, crushed
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- In a blender or food processor, combine everything, blend it up until smooth.
For those of you that do not know, garbanzo beans are also known as chick peas.