Categories:Viewed: 18 - Published at: a year ago


  • 1 clove Garlic
  • 1 whole Jalapeno, Seeded
  • 15 ounces, weight Canned Garbanzo Beans, Low Sodium (Reserve The Juice From The Can)
  • 1 bunch Cilantro Fresh
  • 2 Tablespoons Lemon Juice, Fresh
  • 1 teaspoon Cumin, Ground
  • 1/2 teaspoons Salt


  • In a food processor add garlic and jalapeno and process until diced up.
  • Add remaining ingredients and blend until all mixed well and a smooth consistency.
  • Add 1 tablespoon of reserved bean juice at a time if its hard to mix.
  • I used about 1/4 cup of juice.
  • You may need to add salt and pepper to taste.
  • Refrigerate for at least 1 hour before serving.