1 can garbanzo beans (chick peas) drained
2 tablespoons plain non-fat yogurt or water
2 tablespoons peanut butter or almond butter
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
salt and pepper
Mince garlic in a food processor. Add remaining ingredients and blend, occasionally scraping down the sides of the work bowl. Continue blending until it reaches a smooth consistency. If too thick, add 1-2 tablespoons of water. If desired, season with salt and pepper. Transfer to a small bowl. Cover and store in the refrigerator. This recipe can be served cold or at room temperature.
Enjoy with raw vegetables: carrots, celery, cucumbers, jicama, colored bell peppers (red, yellow, orange or green), tomatoes, broccoli, or cauliflower. It’s also great with toasted whole wheat pita bread.
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