2 15-ounce cans garbanzo beans, drained
2/3 cup light or fat-free sour cream
2 garlic cloves
4 teaspoons balsamic vinegar
1/4 cup cooked carrot slices
1/4 cup chopped sun-dried tomatoes (not oil packed)
1/4 cup minced fresh parsley
1/2 to 3/4 cup finely chopped kalamata or ripe olives
Additional minced fresh parsley
Pita bread, crackers and/or assorted vegetables
In a food processor container, place beans, sour cream, garlic and vinegar. Cover and process until smooth.
Fold in by hand the tomatoes, parsley and olives. Remove to serving bowl or storage container and sprinkle with additional parsley; cover and refrigerate several hours or over night.
Serve with pita bread, crackers and/or assorted vegetable dippers.
Note: This recipe can be prepared ahead. If you want to get a jump-start on it the day before, cook, rinse and drain the pasta and store it in the refrigerator in a covered bowl. Chop all vegetables and refrigerate those in another bowl. Prepare the salad dressing and refrigerate. A few hours before serving toss everything together and chill.
Recipe makes 3 cups.
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