The robust flavor of this recipe for Spicy Roasted Tomatillo Garbanzo Bean Dip will have you reaching for more and more. This recipe was created for my client, Green Giant, but all opinions are my own.
When the kids started school in August, it felt like we’d never find that groove where the morning just kind of works. This school year brought big changes — a new house, two different schools for the kids, two distinct schedules and different rules for what’s allowed for school lunches. It also meant that my day started just after 6:30 am to get Will up, ready and out the door … with Paige not leaving until two hours later. At times, I gnashed my teeth that I couldn’t just whip up two PBJs and call it a day. Other times, I wondered how long I could really pull off the two hour start to the day … because it’s hard. But then, sometime between snow delays and forgotten early dismissals, it all fell into place. And now it really does just work.
Of course, it happens to have come together just in time for school to end. We’re closing in on the last few weeks of school — which I am pretty excited about. This summer will bring even bigger changes (more on that soon!), and I cannot wait for our new adventure. But in the meantime, we have several weeks of mornings, lunches and responsibility to deal with. And that means many lunches still need to be packed and sent in.
And really, this is totally not the time to give up and resort to boring lunches. I mean would you want to unwrap the same lame sandwich everyday for the last weeks of school? No, me either.
So I am getting creative with what goes into the lunch boxes. From mini tacos to creative pastas and fun soups … I try to make it different every day. And one thing the kids always love is dips. (Do you see where I am going with this?)
Recently, Green Giant asked me to create a recipe that would go with their newest chips. So, I pulled together some of my favorite things — lime, spiciness and tomatillos — into a creamy, spicy dip that’s super tasty — and can be packed in lunch boxes. It’s bright with a rich flavor (thanks to the roasting!). Totally worth the effort.
Of course, this dip, being spicy, is really for kids who like spicy things (Will does sometimes, but not Paige). Or, you know, you could totally pack it in your lunch too. Because adults like homemade lunches, right?
This is perfect for packing with Green Giant’s latest flavors of chips. The new chips include Green Giant Cheddar Baked Veggie Puffs, which Shawn loved, and Green Giant Baked Sweet Potato Fries, which go perfectly with this dip. The contrast of the sweet, crunchy chip and creamy, spicy dip is fabulous.
And if your kids are into spicy things, pack a little of this up for school. Or don’t, and eat it yourself. Because it’s that good. Heck, you could even whip up a batch for your next barbecue.
Now … how many days until school lets out?
- 4 to matillos husk removed and rinsed
- 1 jalapeno pepper
- 2 tablespoons chopped red onion
- 1 tablespoon extra virgin olive oil
- Kosher salt and ground black pepper
- 1 lime juiced
- 1 15- oz can garbanzo beans drained and rinsed
Preheat oven to 425 degrees. Line an 8x8-inch baking pan with nonstick aluminum foil. Place the tomatillos, jalapeno peppers and red onions in the baking pan. Drizzle with olive oil and then season well with salt and pepper. Bake for 20-25 minutes, until the tomatillos are browned.
Transfer the tomatillos, jalapenos, onions and all the juices from the baking pan to the bowl of a food processor. Drizzle with lime juice. Process until smooth. Add the garbanzo beans and process again until smooth.
Taste and adjust seasoning, as desired (I typically add more salt to bring out the robust flavors).
Enjoy immediately. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Disclosure: I was compensated for creating this recipe, but all opinions are my own.