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Bean Dip with Veggies
- Yield: 1 cup 1x
Ingredients
Scale
1 can garbanzo beans (15 ounces)
3 tablespoons chopped onion
2 tablespoons vegetable oil
1 teaspoon garlic powder
8 celery stalks
24 baby carrots (or 8 carrots)
Fork
Large bowl
Small plate
Can opener (adult use)
Sharp knife (adult use)
Instructions
- Wash hands; get out ingredients and utensils.
- Mash beans in a large bowl with a fork or potato masher until most of the beans have been crushed. If you have a food processor, you can use it for this step.
- Stir in onion, oil and garlic powder. The mixture will be chunky, not smooth.
- Place 3 pieces of celery and 3 carrots onto small plate with 2 tablespoons of mixture.
- Enjoy your Bean Dip and Veggies!
Adults: Wash hands and vegetables. Use a sharp knife to cut and throw away ends of celery; cut each stalk into 3 pieces and set aside. Use can opener to open beans; drain and rinse.
Notes
Change it up! Adjust the seasoning to your tastes or make a spicy bean dip by adding pepper. Try enjoying your bean dip with different vegetables. Instead of carrots and celery try cauliflower, cucumber, pea pods or zucchini.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 94
- Sodium: 134mg
- Fat: 4g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: snacks, beans
