1 can Garbanzo beans
1 pouch dry Guacamole dip mix
Fresh or frozen Spinach, about 1 handful
Shredded Carrots, about 1 handful
1 large clove garlic, minced
1 onion, well diced
1 medium bell pepper, diced
About 4 TBL spoons bottled water
Drain Garbanzo beans and dump in mixing bowl, add minced Garlic and onion along with about 2 TBL spoons water and dry Guacamole dip mix. Mash together until smooth. Mixture will not be totally smooth. If needed, add the rest of the water, but only if mixture is to dry, then add Spinach, Bell pepper and Carrots. Mix well together with a fork and set in fridge for 30 minutes before eating. This goes great with Portabella mushroom patties and any other Vegan “meat” product”.
For another twist on this recipe, add about 6 chopped cherry tomato’s and a handful of Brocco sprouts.