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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 239g Recipe makes 3 cups) |
||
| Calories 427 | ||
| Calories from Fat 221 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.6g | 37% | |
| Saturated Fat 3.7g | 18% | |
| Monounsaturated Fat 5.8g | ||
| Polyunsaturated Fat 13.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 959mg | 39% | |
| Potassium 349mg | 9% | |
| Total Carbohydrate 43.9g | 14% | |
| Dietary Fiber 8.1g | 32% | |
| Sugars 1.1g | ||
| Protein 9.6g | 19% | |
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Hope's Yummy Bean Dip
By: mama's kitchen
Oct 14, 2005
5 minutes is all it takes to make this creamy, smooth and yummy bean dip. It is similar to a hummus but different enough to be called MINE and ALL GONE! lol I found this recipe years ago on the Kraft website I think and changed it up to make it my own. Those who turn their nose up at it but then later try it become hooked instantly. Great with Pita crisps or veggies. Update: Changed the amount of salad dressing listed to 1/2 to 1 cup. Originally posted as 1 cup but some reviewers felt that was too much. Please start with 1/2 cup and add more to your taste.
3 cups
Ingredients
- 1 (19 ounce) can chickpeas (garbanzos)
- 1/2 cup caesar salad dressing, I use Kraft free Ceasar Italian
- 1 teaspoon garlic powder or 1 garlic clove, minced
- 1 lemon, juice of
- 1 tablespoon olive oil (optional)
- chopped parsley (optional)
Directions
1
Drain and rinse chickpeas (garbanzo beans).2
In blender or food processor begin to puree beans while drizzling salad dressing in through the top.3
Add any or all of the optional ingredients in the same manner.4
Process or blend until smooth.5
Pour into serving dish and drizzle olive oil on top if desired.6
Paprika sprinkled on top makes a pretty garnish as does a little minced parsley.7
Serve with raw veggies, pita crisps, etc --.8
Note: I know Mama said 'Do not play with your food" but this recipe is so much fun to play with. Try anything you like blended into this. Sundried tomatoes, or some good quality olives like kalamata or greek would be great- remember to pit them! Just add them during the puree'ing.
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- Course > Appetizers
- Course > Condiments, etc.
- Main Ingredient > Beans > Chick peas/Garbanzos
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Brunch
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: Shawna Landers
On Jul 10, 2008
I love hummus and I love caesar salad so I could wait to try this. I wasn't disappointed. Easy and tasty. My favorite kind of recipe. MADE FOR ZWT 4 FOR THE DAFFY DAFFODILS
From: justcallmetoni
On Feb 1, 2007
I love bean dips as they make a perfect midday snack with a slew of fresh vegetables. My dip started with a 14.5 ounce can of chickpeas so I started with a half cup of fat free Ceaser dressing, which turned out for me a little too much. (I like a realllly thick dip that clings to my veggies.) A third cup would be perfect for that size and for a 19 ounce can 1/2 cup would be just right. I loved how easy this was and will make it often. Also, and this will vary by brand, never noticed until now but my brand of dressing (Good Seasonings) is a little on the sweet side. The added garlic and lemon canceled most of that out but I also tossed in a handful of Italian flat leaf parsley as well and that further cut the sweetness. Good stuff.
From: NcMysteryShopper
On Oct 24, 2005
I used half the amount of salad dressing and this came out with a perfect consistency. My can of Garbanzo beans was also less than 19 ounces. I liked that the flavors were different from traditional hummus. Thank you mama!!!
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