By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 8
81 cal · 10 min
Chunky Garbanzo Bean Dip
Recipe GLPRc222504293ba3a
A hearty, rustic bean dip made with mashed garbanzo beans, onion, and oil. The beans are partially crushed to maintain a chunky, textured consistency, then seasoned with bright lemon pepper and salt. Perfect for serving with crackers, vegetables, or pita chips as an appetizer or snack.
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Ingredients
1 can (15 ounces) low-sodium garbanzo beans
2 tablespoons vegetable oil
2 tablespoons finely chopped onion
Lemon pepper seasoning to taste
Salt to taste
Directions
Wash your hands thoroughly with soap and warm water.
Open the can of garbanzo beans and pour them into a colander. Rinse well under cool running water until the water runs clear.
Transfer the drained beans to a small bowl. Using a fork or potato masher, break down the beans until most are crushed but some chunks remain for texture. You can also use a food processor for this step if preferred.
Add the vegetable oil and chopped onion to the mashed beans. Stir well to combine.
Season the mixture with lemon pepper and salt to your taste, stirring thoroughly.
Serve immediately at room temperature or refrigerate until ready to serve. The dip will maintain its chunky, textured consistency.
Comments
This is a straightforward dip built from pantry staples all available at any Charlotte chain without a second trip—garbanzo beans from the canned goods aisle, generic vegetable oil, onion, lemon pepper, and salt. At roughly 25 to 35 cents per serving depending on oil and onion prices, this is genuinely cheap, with the bulk of the cost coming from the oil. The stated 10 minutes is honest if you assume the beans are already drained and the onion is prechopped or very finely minced, though whole prep with a rough chop of fresh onion runs closer to 12 or 13 minutes. This works well as a same-night dip for a casual family gathering or weeknight snack, requires no attention during preparation, and reheats adequately in a serving bowl if there are leftovers.
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