Yield: 32 servings
|⅔ cup||Canned garbanzo beans; drained|
|1 tablespoon||Lemon juice|
|1 large||Garlic clove; halved|
|¾ cup||Coarsely chopped onion|
|½ cup||Peeled avocado; cubed|
|2 tablespoons||Canned chopped green chiles|
|1 cup||Finely chopped tomato; seeded|
|½ cup||Finely chopped green onions|
1. Position knife blade in food processor bowl; add first 3 ingredients.
Process 20 seconds, scraping sides of processor bowl once. Add ¾ cup chopped onion and next 4 ingredients; pulse 5 times or until mixture is chunky.
2. Transfer mixture to a medium bowl; stir in tomato and green onions.
Cover and chill thoroughly, around 30 minutes. Serve with commercial baked tortilla chips.
Per Tablespoon: Calories 13 with 35% cff; Carbohydrate 1.9g; Protein 0.5g; Fat 0.5g; Fiber 0.4g; Cholesterol 0mg; Sodium 20mg; Calcium 5mg; Exchange Free. Estimated by SOURCE: The Jenny Craig Cookbook: Cutting Through the Fat (1995) Oxmoor ISBN: 0-8487-1496-2.
notes- Instead of eliminating avocado from your diet, reduce the amount by combining them with other ingredients. You might increase the garbanzos to 1 cup (instead of the ⅔ cup) to get under the 30% cff quota. -pat Recipe by: Jenny Craig
Posted to EAT-LF Digest by kitpath@... on Dec 14, 1998, converted by MM_Buster v2.0l.