This recipe is really easy to make, and is delicious as a topping for baked potatoes and yams, or as a dip with raw, cut-up vegetables. Fresh oregano and lemon juice combine for a unique flavor.
- 1 can cooked garbanzo beans (15 ounces; about 1½ cups), drained and rinsed
- 2 large, ripe avocadoes, chopped
- ¼ cup finely chopped red onion
- 1 to 2 tablespoons lemon juice
- 1 tablespoon mustard (I like Dijon or stone ground)
- 2 teaspoons finely chopped fresh oregano (see Note for other options)
- ½ teaspoon granulated garlic (or 1 clove garlic, finely chopped)
- Place the garbanzo beans into a medium bowl, and mash them with a fork or bean masher until they pop open (a quick pulse in a food processor also works well).
- Add the remaining ingredients (avocados, onion, lemon juice, mustard, oregano, and garlic) to the bowl, mashing the avocado and stirring well until smooth.
Above: Oregano is a culinary herb used for its highly aromatic and slightly bitter leaves. It is related to the herb “sweet marjoram” but is more pungent and balsamic. Oregano is popular in Italian, Greek and Mexican cooking and is also known as “wild marjoram.”
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