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Ingredients
- 1 1/2 ounces dry sun-dried tomatoes
- 6 cloves garlic, crushed (next time I'll use 4 cloves - a little too garlicky for me)
- 1 15-ounce can garbanzo beans, drained
- 1/2 C. mayonnaise
- 2 T. lemon juice
- 1/4 cup grated Parmesan cheese
- 2 t. dried basil
- 1 t. cayenne pepper
- 1 t. salt
Directions
- Blanch sun-dried tomatoes in boiling water for 4 minutes or until softened and drain.
- Chop garlic in a food processor with a metal blade until finely minced. Add rehydrated tomatoes and process until chopped into small pieces.
- Add garbanzo beans, olive oil, mayonnaise, lemon juice, Parmesan, basil, cayenne pepper and salt and process until smooth.
- Serve with crackers, toasted pita wedges or raw vegetables. Serves 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 12 servings | |
| Calories 133 | |
| Calories from Fat 82 | 62% |
| Total Fat 9.31g | 12% |
| Saturated Fat 1.55g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 396mg | 17% |
| Potassium 137mg | 4% |
| Total Carbs 10.08g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.1g | 0% |
| Protein 2.96g | 5% |
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