CHICKPEA DIP1 15-1/2-ounce can chickpeas, drained
1 tablespoons canola oil
1 tablespoon lemon juice
1/2 teaspoon salt
2 tablespoons onions, finely chopped
Wash hands with warm water for twenty seconds. Mash chickpeas in a small
bowl until they are smooth. Add canola oil and lemon juice; stir to combine.
Add chopped onions and salt. Serve on whole grain bread or whole grain
crackers. Makes 4 Servings, about 3 tablespoons each, plus 4 servings
meal or snack.
Note: Garbanzo bean is another name for chickpea.