Eat Without

Chunky Garbanzo Bean Dip

Source: Food Hero Oregon State University Cooperative Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Lemon pepper and chopped onion make this a zesty dip that you can use with vegetables or other foods.

Makes
8 Servings

Ingredients

  • 1 can (15 ounces) garbanzo beans, low-sodium
  • 2 tablespoons vegetable oil
  • 2 tablespoons chopped onions
  • lemon pepper (to taste)
  • salt (to taste)

Directions

  1. Wash hands with soap and water.
  2. Drain and rinse the beans and mash in a small bowl with a fork or potato masher until most of the beans have been crushed. If you have a food processor, you can use it for this step.
  3. Stir in oil and onion along with lemon pepper and salt to taste. The mixture will be chunky, not smooth.

Notes

Suggest serving with vegetables like carrots, pea pods, and celery. Learn more about: Onions

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.