If it were up to me, there would be more bean-based dips in the world. More hummus. More black bean dip. More refried bean dip. You get the idea.
I came up with this cheap recipe idea the other day when I didn’t wan’t to turn on the stove or oven to make lunch. I ended up eating a satisfying meal which consisted of this dip, fresh veggies, and crackers. A perfect little lunch on a hot summer day.
From a cheap food lover’s perspective, bean-based dips are the jackpot. Beans are super cheap, especially if you cook them yourself. This recipe costs less than $3 to make, but it would be even less if you used dried, prepared garbanzo beans.
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Sun-Dried Tomato and Chickpea Dip Recipe
I added a bit of oil from the jar of oil-packed sun-dried tomatoes, which really added some good tomato flavor. If you want an even more intense tomato flavor, you could increase the amount of sun-dried tomato oil and decrease the amount of olive oil used.
1 15-ounce can of chickpeas (garbanzo beans) rinsed and drained
Juice from one lemon
2 sun-dried tomatoes packed in oil
3 tablespoons olive oil
1 tablespoon oil from a jar of sun-dried tomatoes packed in oil
Pinch of salt
Garlic powder, to taste
Place garbanzo beans, lemon juice, and sun-dried tomatoes in a food processor and pulse about 10 times, or until mixture is smooth. Turn food processor on and stream in olive oil and oil from the jar of sun-dried tomatoes. Add salt and garlic powder to taste. Serve chilled with fresh vegetables, chips, pita bread, or crostini.