Title: Tangy garbanzo dip
 Categories: Digest, Mcdougall, Appetizers
      Yield: 1 Servings
 
     15 oz Can garbanzo
           -beans, drained & rinsed
      2    Scallions, chopped
      3 tb Water
      2 tb Soy sauce
      3 ts Grated fresh ginger
      1 ts Rice vinegar
    1/2 ts 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