| Ingredients |
1 can Garbanzo beans, rinse/drain
1 tbsp Lemon juice, fresh
1 Cl Garlic, crushed
1 medium Onion, chopped
1/2 small Avocado*, peeled/chopped
1 medium Tomato, chopped
4 Scallions, thinly sliced
1 tbsp Green chiles, canned, choppe
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| Preparation |
Recipe by: The New McDougall Cookbook Preparation
Time: 0:15 Place the garbanzo beans in a food
processor or blender. Add the lemon juice and garlic.
Process briefly, until the garbanzos are slightly
chopped. Add the onion and the avocado, if desired.
Process again until the mixture is chunky. Place the
mixture in a bowl and add the remaining ingredients.
Mix well. Cover and chill before serving. 205
calories, 3.2 grams fat per 1/2 cup serving. This is a
lower-fat version of the traditional guacamole.
Because of the small amount of avocado used, however,
it still contains some fat. To reduce the amount of
fat, eliminate the avocado. The recipe with still be
delicious.
Serve with oil-free tortilla chips or fresh
vegetables. :
D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á |
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