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.