Please enable cookies to see reviews
¼ cup
garbanzo beans rinsed, drained
1 can (16 ounces)
garlic clove
1 clove
red bell pepper cut into strips
1 cup
lemon juice
1 tablespoon
baby carrots
1 ½ cups
warm water
3 tablespoons
pitas cut into wedges
4 (4 inch)
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
