Tangy garbanzo dip
Last updated 6/12/2012 1:26:12 AM. Recipe ID 60503. Report a problem with this recipe.
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 email@example.com (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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