Garbanzo guacamole - craig

32 servings

Ingredients

QuantityIngredient
cupCanned garbanzo beans; drained
1tablespoonLemon juice
1largeGarlic clove; halved
¾cupCoarsely chopped onion
½cupPeeled avocado; cubed
2tablespoonsCanned chopped green chiles
¼teaspoonSalt
¼teaspoonPepper
1cupFinely chopped tomato; seeded
½cupFinely chopped green onions

Directions

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.