This dip is an easy favorite make-ahead appetizer. It is a no worry solution for summer picnics or when you are planning a party that is not only gluten free but also dairy free.
- 15 oz can garbanzo beans (about 2C.)
- Juice of one lemon (about 1/4C.)
- 1 tsp. kosher salt
- 1 clove of garlic
- 2 Tab. dried parsley
- 1/2C. olive oil
Rinse and drain the canned beans. Roughly chop the garlic clove. Place all ingredients into a blender and blend, stopping to scrape down sides, until completely combined and the beans are reduced to pieces the size of sea salt. Refrigerate at least two hours (best is chilled overnight) to allow flavors to combine. Serve in a bowl along-side gluten free rice crackers or carrot sticks and other veggies for dipping.
Note: this dip can also be made with a food processor, the texture will be smoother and more olive oil may be required to achieve a consistency that is good for dipping carrots or chips.