1 can (15-oz) garbanzo beans, rinsed & drained
1 tbsp lemon juice
1 garlic clove, halved
3/4 cup chopped onion
1 1/2 cups ( approx. 1 large) peeled, cubed avocado
1 can (4 1/2-oz) chopped green chilies, drained
1/2 tsp salt, optional - I suggest omitting
1/4 tsp pepper
1 cup seeded, chopped tomato
1/2 cup chopped green onions
Position knife blade in food processor bowl; add beans, lemon juice, and garlic. Process 20 seconds stopping once to scrape down sides. Add the onion, avocado, green chiles, salt, and pepper; pulse 10 times or until chunky.
Cover and chill for 1 hour.
Transfer chilled mixture to a medium bowl and stir in the tomato and green onions.
Serve with baked tortilla chips.
Yield: 3 cups dip.
Per 1/2 cup serving: 119 calories, 6.7 g fat (0.9g saturated, 4 g monunsatured, 1.3 g polyunstaturated) 3 g protein, 13.4 g carbs, 4.9 g fiber, 0 mg cholesterol, 52 mg calcium, 362 mg sodium
1 garlic clove, halved
3/4 cup chopped onion
1 1/2 cups ( approx. 1 large) peeled, cubed avocado
1 can (4 1/2-oz) chopped green chilies, drained
1/2 tsp salt, optional - I suggest omitting
1/4 tsp pepper
1 cup seeded, chopped tomato
1/2 cup chopped green onions
Position knife blade in food processor bowl; add beans, lemon juice, and garlic. Process 20 seconds stopping once to scrape down sides. Add the onion, avocado, green chiles, salt, and pepper; pulse 10 times or until chunky.
Cover and chill for 1 hour.
Transfer chilled mixture to a medium bowl and stir in the tomato and green onions.
Serve with baked tortilla chips.
Yield: 3 cups dip.
Per 1/2 cup serving: 119 calories, 6.7 g fat (0.9g saturated, 4 g monunsatured, 1.3 g polyunstaturated) 3 g protein, 13.4 g carbs, 4.9 g fiber, 0 mg cholesterol, 52 mg calcium, 362 mg sodium
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