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Garbanzo Guacamole - Craig

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Appetizer Dips/spread


  • 2/3 c Canned garbanzo beans; drained
  • 1 tb Lemon juice
  • 1 lg Garlic clove; halved
  • 3/4 c Coarsely chopped onion
  • 1/2 c Peeled avocado; cubed
  • 2 tb Canned chopped green chiles
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 1 c Finely chopped tomato; seeded
  • 1/2 c 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 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 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 2/3 cup) to get under the 30% cff quota. -pat
Recipe by: Jenny Craig
Posted to EAT-LF Digest by on Dec 14, 1998, converted by MM_Buster v2.0l.