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 $3.00 to make, but it would be even less if you used dried, prepared garbanzo beans.

Here Are Some Ways To Enjoy This Dip

• Served with homemade tortilla chips
• Served with homemade pita chips
• Served with fresh vegetables
• As a spread on a vegetarian sandwich

This recipe is similar to hummus, but without the tahini (sesame seed paste).  If you’re in the mood for hummus, feel free to add a tablespoon of tahini to this recipe.

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Sun-Dried Tomato And Chickpea Dip

Prep Time: 10 minutes

Total Time: 10 minutes

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.

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Ingredients

• 15-ounce can chickpeas (garbanzo beans) rinsed and drained
• Juice from one lemon
• 2 sun-dried tomatoes, packed in oil
• 2 tablespoons olive oil
• 1 tablespoon oil from a jar of sun-dried tomatoes packed in oil
• Pinch of salt
• Garlic powder, to taste

Instructions

1. 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.
2. Serve chilled with fresh vegetables, chips, pita bread, or crostini.

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