Tangy Garbanzo Dip Recipe
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Tangy Garbanzo Dip
15 oz can garbanzo beans, drained & rinse, d
2 scallions, chopped
3 tbsp water
2 tbsp soy sauce
3 tsp grated fresh ginger
1 tsp rice vinegar
1/2 tsp honey dash or two tabasco
Combine all ingredients in food processor or blender and process until
smooth and creamy.
Review by kjb2@postoffice.mail.cornell.edu (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@msu.edu> "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:
. Fatfree Digest
[Volume 8 Issue 54] June 15, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV |
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Dieting tips
If you really want to lose weight and make improvements in your general shape, then, without doubt, you should make plans to undertake a thoughtfully configured healthy weight loss program. At best, this need to take in 5 helpings of fruit & vegetables daily and involve an appropriate proportion of fats, carbohydrates and proteins.
When selecting food, dieters usually concentrate upon retail store and big brand products labelled as 'low fat'. This is frequently an error, insofar as a food product might just be moderate in fat, but also much too high in calories.
When planning a weight loss regime, you have to also attempt to regulate your intake of salt, fat and refined carbohydrate.
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