| |
| INGREDIENTS |
| 1 (16 ounce) can |
garbanzo beans, drained and rinsed |
| 1 tbsp. |
olive oil |
| 1 |
medium red bell pepper, cut into ½ inch pieces |
| 1 tbsp. |
tahini |
| 1 |
fresh lime, juiced |
| 1½ tbsp. |
water |
| ½ tsp. |
salt (optional) |
| ¼ tsp. |
ground black pepper |
| ¼ tsp. |
garlic powder |
|
|
|
| RECIPE |
- Place everything in blender or food processor and blend until smooth.
- Serve chilled or at room temperature with flat bread, carrot and celery sticks or pita bread.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1/8 of contents
NUMBER OF SERVINGS:
8
|
|
|
| NUTRITION FACTS |
| |
| Calories |
101 |
|
| Total Fat |
3 g |
|
| Sodium |
318 mg |
|
| Total Carbohydrates |
15 g |
|
| Fiber |
3 g |
|
| Protein |
3 g |
|
|
|
