Garbanzo guacamole - craig

Yield: 32 servings

Measure Ingredient
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
¼ teaspoon Salt
¼ teaspoon Pepper
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.

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