Updated:Apr 17,2014






8 servings

About $0.57 per serving

2 15-ounce cans low-sodium garbanzo beans (chickpeas), drained and rinsed
½ cup lemon juice
2 teaspoons garlic minced from jar
1 tablespoon extra-virgin olive oil
¼ teaspoon paprika
½ teaspoon dried parsley
  1. Place all ingredients in a blender or food processor and blend until smooth.
  2. Serve with veggie slices or sticks as a dip.  
Per serving:
Total Fat2.5 g
Saturated Fat0.0 g
Trans Fat0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat1.0 g
Cholesterol 0 mg
Sodium25 mg
Carbohydrates20 g
Dietary Fiber4 g
Added Sugars0 g
Protein 6 g
Potassium226 mg
Calcium44 mg

Leftover ingredients?  Use them in these recipes!
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Jerk Pork Sandwiches with Mango Sauce
Salmon Bake with Creamy Cucumber Sauce
Creamy Spinach Feta Dip
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Zucchini Salad
Chunky Marinara with Pasta & Seared Chicken

Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit


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