1 15-ounce can garbanzo beans, drained and rinsed
1/3 cup Noteo
1/4 cup lemon juice
1 tsp salt
1/4 tsp garlic powder (2 garlic cloves)
1 tablespoon avocado oil (optional)
1 tsp minced fresh parsley, optional, for garnish
How to cook
  • In a blender or food processor, blend garbanzo beans, Noteo, lemon juice, salt, garlic, and optional avocado oil until smooth.
  • Transfer to a serving bowl. Top with fresh parsley if desired.
  • Serve with vegetables cut to size for easy dipping.
  • Store leftovers in the refrigerator for up to a week.