Yield: 8 Servings
Measure | Ingredient |
---|---|
½ cup | Fresh parsley leaves |
⅓ cup | Fresh cilantro leaves |
¼ cup | Chopped green onions |
½ teaspoon | Chili powder |
½ teaspoon | Ground cumin |
¼ teaspoon | Salt |
¼ teaspoon | Crushed coriander |
¼ teaspoon | Pepper |
2 \N | Cloves garlic |
2 tablespoons | Fresh lemon juice |
1 tablespoon | Plain nonfat yogurt |
15 ounces | Cannellini beans or other white beans, (1 can) drained |
Place all ingredients in food processor, and process until smooth. Yield: 2 cups (serving size: ¼ cup).
Per serving: 184 Calories; 1g Fat (3% calories from fat); 13g Protein; 33g Carbohydrate; 0mg Cholesterol; 81mg Sodium Serving Ideas : Serve with pretzels or fat-free chips.
Recipe by: Cooking Light, Nov/Dec 1994, page 88 Posted to MC-Recipe Digest V1 #406 by igor@... on Jan 28, 1997.