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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2/3 Tasse | Canned garbanzo beans; drained |
| 1 Esslöffel | lemon juice |
| 1 gross | cloves garlic halved |
| 3/4 Tasse | onion coarsely chopped |
| 1/2 Tasse | Peeled avocado; cubed |
| 2 Esslöffel | Canned chopped green chiles |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 Tasse | Finely chopped tomato; seeded |
| 1/2 Tasse | green onions finely chopped |
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1. Position knife blade in food processor bowl; add first 3 ingredients. Process 20 seconds, scraping sides of processor bowl once. Add 3/4 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
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 2/3 cup) to get under the 30% cff quota. -pat
by MM_Buster v2.0l.
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