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- 2 cups canned garbanzo beans, drained
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1 kosher teaspoon salt
- 3 cloves garlic (these are best used after being roasted but raw is ok)
- 1 teaspoon minced fresh parsley or basil
- Garlic White Bean Dip
- 2 (15oz ea) cans cannellini beans
- 1 garlic clove, minced
- 1 lemon, juiced
- 1/2 cup plus 3T olive oil
- 1 roasted red pepper, diced
- 1T parsley, chopped
- 1T basil, chopped
- salt & pepper
View Full Recipe at A Feast for the Eyes Food…
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