Asian Garbanzo Spread

Recipe By :John McDougall, MD and Mary McDougall
Submitted by: Sue in NJ

Serving Size : 8

15 ounces garbanzo beans, canned — drained & rinsed
2 green onions — chopped
1/4 cup fresh cilantro leaves
1/4 cup orange juice
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon Dijon-style mustard
1/2 teaspoon fresh garlic — minced
1/4 teaspoon ginger root — minced
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon turmeric

Place all ingredients in a food processor and process until smooth.

Serving Ideas : Serve with Baked Pita Wedges (page 264). This is excellent as a dip or a spread.

Source: “The McDougall Quick & Easy Cookbook”
Copyright: 1999
Yield: 2 cups

Per Serving: 71 Calories; 1g Fat (8.5% calories from fat); 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 297mg Sodium.

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