1 16-ounce can of garbanzo beans (chickpeas), rinsed and drained
1 vegetable low-sodium bouillon cube
2 cups of water
½ teaspoon garlic powder or more to taste
¼ cup diced red onion
1 teaspoon dried parsley
3 tablespoons lemon juice
Boil chickpeas in the water and bouillon. Strain the liquid and set aside. Add garlic, onion, parsley and lemon juice and mash the beans finely. Add broth that had been set aside for desired consistency. Enjoy with whole-grain crackers or raw vegetables.