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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
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This recipe is satisfying, inexpensive, and takes only 5 minutes to put together. I like this for late-night snacking or when last-minute company comes by for cocktails. Serve with fresh veggies or pita wedges. Store leftovers covered in the refrigerator for up to one week. Ingredients:
1 (15 ounce) can garbanzo beans, drained |
1/3 cup pimento-stuffed manzanilla olives |
1/4 cup lemon juice |
2 cloves garlic, minced |
3 tablespoons extra-virgin olive oil |
2 teaspoons chopped fresh basil |
1 1/2 teaspoons chopped fresh parsley |
1/4 teaspoon salt, or to taste |
1/8 teaspoon ground black pepper, or to taste |
Directions:
1. Blend garbanzo beans, olives, lemon juice, garlic, olive oil, basil, parsley, salt, and black pepper in a food processor or blender until smooth.
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