- 1 (15.5 ounce) can garbanzo beans, rinsed and drained
- 1/4 cup nonfat sour cream
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme leaves
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- chopped red onion (optional)
- chopped red and yellow peppers (optional)
- 10 Quaker® White Cheddar Rice Cakes
- In food processor, puree beans until smooth; transfer to medium bowl.
- Stir in sour cream and spices; mix well.
- Cover; refrigerate.
- Spread 2 tablespoons of bean mixture onto a Quaker White Cheddar Rice Cake.
- Sprinkle with chopped red onion and chopped red and yellow peppers, if desired.