Lemony Garbanzo Bean Dip

Prep time: 5 minutes
Yield: 16 servings
Serving Size 2 Tablespoons
Nutrition Facts: View Label(s)


1 can
(15 ounces) garbanzo beans, drained and rinsed
1⁄2 cup
low-fat sour cream
2 Tablespoons
lemon juice
1 Tablespoon
1⁄2 teaspoon
1 teaspoon
hot sauce
2 cloves
garlic, minced or 1/2 teaspoon garlic powder
2 Tablespoons
or more cilantro, chopped


  1. For a smooth dip, place all ingredients in a blender and blend until smooth. OR for a chunky dip, mash beans well with a fork or potato masher then stir in remaining ingredients.
  2. Add additional liquid as needed for desired consistency.
  3. Refrigerate leftovers within 2 hours.


  • Serve with fresh vegetables or Food Hero Baked Tortilla Chips.
  • Freeze extra lemon juice to use later.

Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

Last updated: 06/02/16

4 Comments for "Lemony Garbanzo Bean Dip"

I was out of sour cream, so I substituted cottage cheese instead with a little water to make it the consistency I wanted.  So yummy!

Great subsitution for hummus!  Also, kids mentioned that they would like it as a taco topper instead for sour cream-- perfect texture and taste.

WOW!!  This recipe is amazing - we love the blended version!  It really tastes so much like hummus when you blend it and less calories and fat!!  The chunky version tastes good too if you dont have a blender/food processor.  We served it with zucchini and carrot rounds -- the sweet carrots tasted a bit better.

this recipe is really good - a great cost-cutting alternative to tahini hummus

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