White Bean Curry Dip with Air-Fried Garbanzo Beans

GARBANZO BEANS 

1 (15 oz.) can Fresh Thyme organic garbanzo beans, drained and rinsed 

2 tsp. garam masala seasoning 

1 Tbsp. Fresh Thyme extra-virgin olive oil 

1 tsp. Fresh Thyme organic crushed red pepper flakes 

Fresh Thyme avocado cooking oil spray 

WHITE BEAN CURRY DIP 

1 (15 oz.) can organic cannellini beans, drained and rinsed 

1 clove garlic 

3 Tbsp. fresh lemon juice 

2 tsp. organic curry powder 

½ tsp. garam masala seasoning, plus more for garnish 

¼ tsp. Fresh Thyme fine sea salt, plus more to taste 

¼ cup stirred Fresh Thyme organic tahini 

¼ cup Fresh Thyme plain nonfat Greek yogurt 

Fresh cilantro leaves, for garnish 

Desired dippers, such as carrots, radishes, baby bell peppers, snap peas, cucumbers, and naan bread 

1. For the garbanzo beans, pat beans dry; transfer to a medium bowl. Toss together with 2 tsp. garam masala, olive oil, and red pepper flakes.
2. Preheat an 8-qt. air fryer to 400°F. Lightly spray air fryer basket with cooking oil spray. Place garbanzo beans in a single layer in the basket. Air fry for 8 to 10 minutes or until crisp, shaking the basket halfway through; cool slightly.
3. Meanwhile, for the white bean curry dip, in a large food processor, place cannellini beans, garlic, lemon juice, curry powder, ½ tsp. garam masala, and salt. Cover and process until mixture forms a thick paste, stopping to scrape down sides as needed. Add tahini and yogurt, continue processing until smooth and creamy.
4. Transfer to a serving bowl and top with ½ cup crispy garbanzo beans. Reserve remaining crispy garbanzo beans for snacking. Garnish with additional garam masala and cilantro, if desired. Serve with desired dippers. 

Each serving contains: 250 calories, 10 g fat, 1.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 330 mg sodium, 29 g carbohydrates, 8 g fiber, 3 g sugar, 11 g protein. Daily values: 0% vitamin D, 8% calcium, 15% iron, 8% potassium.