1 15 oz. can garbanzo beans, drained and rinsed
1/3 cup SunButter
1/4 cup lemon juice
1 tsp salt
1/4 tsp garlic powder (2 garlic cloves)
1 TBSP avocado oil (optional)
1 tsp minced fresh parsley, optional, for topping
- In blender or food processor, blend garbanzo beans, SunButter, lemon juice, salt, garlic, and optional avocado oil until smooth.
- Transfer to serving bowl. Top with optional fresh parsley.
- Serve with vegetables cut to size for easy dipping.
- Store leftovers in the fridge for up to one week.