Great Little Snackers

This easy-to-make garbanzo bean spread is a delightful twist on traditional hummus, offering a creamy texture with a subtle kick from chili powder. Made with light mayonnaise and tahini, it balances richness with a lighter profile, making it an ideal choice for health-conscious gatherings. The addition of sauted onions adds a sweet, savory depth that complements the earthy chickpeas. Perfect for spreading on low-fat crackers or whole-grain bread rounds, this snack is great for parties, potlucks, or a quick after-school bite. Its simple to prepare, uses pantry staples, and can be made ahead for effortless entertaining.

Cooking Method: Sautéing

Cuisine: American

Courses: Appetisers

Difficulty: Intermediate

Servings: 36

Calories: 237.4

Dietary: Gluten-free, Low-cal, Vegan, Vegetarian

Description

This easy-to-make garbanzo bean spread is a delightful twist on traditional hummus, offering a creamy texture with a subtle kick from chili powder. Made with light mayonnaise and tahini, it balances richness with a lighter profile, making it an ideal choice for health-conscious gatherings. The addition of sauted onions adds a sweet, savory depth that complements the earthy chickpeas. Perfect for spreading on low-fat crackers or whole-grain bread rounds, this snack is great for parties, potlucks, or a quick after-school bite. Its simple to prepare, uses pantry staples, and can be made ahead for effortless entertaining.

Ingredients

1 teaspoon Olive oil
1 can Garbanzo beans, 16 oz., drained and rinsed
1/4 cup Lite mayonnaise
1 teaspoon Chili powder
1 ea Alfalfa sprouts for topping
1 ea Large onion, chopped
1/4 cup Tahini
1 teaspoon Low sodium tamari
1-2 tablespoons Water, as needed
72 ea Low-fat crackers

Directions

1
Heat olive oil in a skillet over medium heat.
2
Add chopped onion and saut until light brown and tender, about 5-7 minutes.
3
Transfer the sauted onions to a blender or food processor.
4
Add the drained garbanzo beans, lite mayonnaise, tahini, tamari, and chili powder to the blender.
5
Blend the mixture until smooth, scraping down the sides as needed.
6
Add 1-2 tablespoons of water if necessary to achieve a spreadable consistency, then blend again.
7
Spread approximately 1/2 tablespoon of the mixture onto each low-fat cracker.
8
Top each cracker with a small pinch of alfalfa sprouts before serving.

Nutrition Facts

Servings 36

Amount Per Serving
Calories 237.4kcal

% Daily Value *
Total Fat 10.4g16%
Saturated Fat 2.1g11%
Cholesterol 0.6mg1%
Sodium 410.0mg18%
Total Carbohydrate 30.4g11%
Dietary Fiber 1.5g6%
Sugars 1.8g
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftover spread freezes well for up to one month when stored in a tightly covered container. Thaw in the refrigerator before use.

Substitutions: Small rounds of whole grain bread can be used instead of low-fat crackers for a heartier option.

Yield: This recipe makes about 2 1/4 cups of spread, which is enough for 72 crackers.

Tip: For a smoother texture, ensure the garbanzo beans are well-drained and rinsed before blending.

Keywords: garbanzo bean spread, chickpea dip, healthy appetizer, low fat snack, vegan dip, party food, quick recipe, tahini spread, cracker topping, onion hummus, easy snack, potluck idea, savory dip, blender recipe, meal prep, gluten free option, light mayonnaise, chili powder, alfalfa sprouts, freezer friendly

Read it online: https://www.chefs-mate.com/recipe/great-little-snackers/