A healthy summer dip that is quick to throw together and contains no dairy, and only healthy fats!
2 cans chickpeas* (garbanzo beans), drained and rinsed.
1-2 Cloves of garlic, minced
1-2 T. Sour cream
Dash of onion powder
Juice from half a lemon (or more to taste)
1⁄2 teaspoon Salt (more or less to taste)
Place chickpeas in a food processorand process it’s the consistency of chunky peanut butter.
Add the rest of the ingredients and process until incorporated. Taste and adjust seasoning.
Serve on toast, with veggies, or crackers.
Will last a week in the refrigerator.
*Both chickpeas and avocados are full of fiber, minerals and other important nutrients.