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0.8 min read
Healthy Recipes


Course: Dip, Vegetarian
Cuisine: Vegan, Vegetarian
Yield: 6 1/4-cup per serving


  • 3 medium garlic cloves
  • 1 15-ounce can garbanzo beans (salt-free) drained
  • 2 tablespons fresh lemon juice
  • 1 tablespoon white wine worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon natural rice vinegar
  • 1 teaspoon sesame oil
  • 1 parsley or cilantro chopped


  • In an empty food processor, fitted with the steel chopping blade, feed the garlic through the feed tube while the processor is running to chop the garlic.
  • Remove the lid and add the rest of the ingredients. Process until smooth. Transfer the mixture to a bowl and chill until ready to serve. Garnish with chopped parsley or cilantro.
  • Serve as a spread or dip with raw vegetables, or use as a sandwich spread on whole-wheat bread or pita with sliced tomato, red onion, cucumber, and lettuce.