Tangy garbanzo dip

Yield: 1 servings

Measure Ingredient
15 ounces Can garbanzo beans, drained & rinsed
2 Scallions, chopped
3 tablespoons Water
2 tablespoons Soy sauce
3 teaspoons Grated fresh ginger
1 teaspoon Rice vinegar
½ teaspoon Honey Dash or two Tabasco

Combine all ingredients in food processor or blender and process until smooth and creamy.

Review by kjb2@... (Kathy Brese): "I made this one and IMHO it was pretty awful! I really didn't like the flavor of the ginger with the garbanzos. I think my tastebuds expected cumin, not ginger. I did let it sit a few days to see if it needed time to mellow, but it still tasted yucky to me." From: "Anne.Cox" <20676AC@...> "I agree! We didn't like the ginger-garbanzo combo at all, and it got worse and worse as it aged in the fridge...the raccoons climbed into the compost to eat it, though. I didn't like the mushroom dip/puree thing at all, either." The McDougall Program for Maximum Weight Loss From: <aroesteg%exec.exec.uucp%rural@...>. Fatfree Digest [Volume 8 Issue 54] June 15, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV

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