Prep: 15 minutes Chill: 2-4 hours
Serves:Makes 2 cups
By Mary McDougall
This is a lower-fat version of the traditional guacamole. Because of the small amount used, however, it still contains some fat. To reduce the amount of fat, eliminate the avocado. The recipe will still be delicious. Serve with oil-free tortilla chips or fresh vegetables.
- 15 ounce can garbanzo beans, rinsed and drained
- 1 tbsp fresh lemon juice
- 1 clove garlic, crushed
- 1 onion, chopped
- 1/2 small avocado, peeled and chopped (optional)
- 1 medium tomato, chopped
- 4 scallions, thinly sliced
- 1 tbsp canned, diced green chilies
Place the garbanzo beans in a food processor or blender. Add the lemon juice and garlic. Process briefly, until the garbanzos are slightly chopped. Add the onion and the avocado, if desired. Process again until the mixture is chunky. Place the mixture in a bowl and add the remaining ingredients. Mix well. Cover and chill before serving.