Thursday, October 22, 2009

Garbanzo Bean Guacamole

Is there any greater bean than the garbanzo bean? I think not. And is there any greater dip than guacamole? Again, I think not. So it's only natural that the two would come together to form a delicious, protein-packed dip. This is as simple as it gets, but it's a great source of complex carbs, protein, and healthy fat. I like to use it as a dip for raw veggies or, like I did tonight, as a sauce for raw zucchini pasta. Of course it would be great with corn chips too, but since going gluten-free, I think I've been overdoing it a bit with the corn chips. So I'll leave those for my boyfriend and stick with veggies for myself!

Garbanzo Bean Guacamole with raw sunflower seeds on a bed of raw zucchini

Garbanzo Bean Guacamole
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1 15-oz can garbanzo beans, drained
1 avocado
2 sun dried tomatoes
1/2 cup marinara sauce
juice of half a lemon
dash of red pepper flakes

  1. Pulse the garbanzo beans in a food processor. Add the other ingredients and pulse until completely smooth.

*Hop over to Finer Things Friday for more fun fall ideas.


Lauren said...

Mmm, that looks wonderful! I love the flavours at play here =D.

Phoebe @ Cents to Get Debt Free said...

I never would have thought to put Garbonzo Beans in a guacamole. Looks fantastic!

Amy @ Finer Things said...

I never would have thought this one up, but it looks delicious and healthy. Perfect combination!

Farty Girl said...

Thanks for the idea to try zucchini raw! I like it SO MUCH BETTER RAW than I do cooked. This makes it so much easier to eat on the go too. I'm always lookin for on the go foods. Kick ass. You rule.

This hummus looks good too. It has that perfect chunky thick texture of homemade hummus. I don't know if you follow HEAB, but she posted a chickpea & almond hummus a few weeks ago that looks pretty amazing as well.

Elsa said...



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