Bean Dip Athenos

SUBMITTED BY: Bean Education & Awareness Network

"Kalamata olives, sun-dried tomatoes and garbanzo beans will take you on a flavor odyssey in this smooth dip. Serve with crackers and vegetables."

PREP TIME	10 Min
READY IN	10 Min

SERVINGS & SCALING

Original recipe yield: 3 cups

USMETRIC

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INGREDIENTS

2 (15 ounce) cans garbanzo beans, drained
2/3 cup nonfat sour cream
2 teaspoons minced garlic
1 1/3 tablespoons balsamic vinegar
1/4 cup chopped sun-dried tomatoes
1/4 cup chopped fresh parsley
2 tablespoons chopped kalamata olives

READ REVIEWS (3)

DIRECTIONS

In a food processor, blend smooth the garbanzo beans, nonfat sour cream, garlic and balsamic vinegar. Transfer the mixture to a medium bowl, and stir in sun-dried tomatoes, parsley and kalamata olives.

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REVIEWS

Reviewed on Jan. 25, 2004 by ROCKNBOZO

No one really cared for this dip, even my husband that eats everything. He didn't like the balsamic vinegar. I think fresh chopped tomatoes would have tasted better.

12 users found this review helpful

Reviewed on Jan. 25, 2004 by Kendra

It's a nice twist on your traditional hummus. But be prepared, it's a little sweeter than you might imagine because of the tomatoes. Makes a LOT so really good for parties.

9 users found this review helpful

Reviewed on Jan. 25, 2004 by ANDI LOU

I made this for a Mediterranean-themed dinner party and it was well-received. I halved the recipe, used yogurt instead of sour cream, and cut back the sun-dried tomatoes by half. The tomatoes gave it a nice flavour. I'll definitely be making this again.

7 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 55

Total Fat: 0.7g
Cholesterol: 1mg
Sodium: 147mg
Total Carbs: 9.9g
Dietary Fiber: 1.7g
Protein: 2.1g

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