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