| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
American |
Diabetic |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(16 oz) garbanzo beans; chickpeas |
| 1 |
ts |
Tahini |
| 1 |
ts |
Extra-virgin olive oil |
| 1 |
ts |
Chopped garlic |
| 1 |
tb |
Water |
| 1/4 |
ts |
Pepper |
| 2 |
ts |
Fresh lemon juice |
|
|
Cayenne pepper to taste |
| 1/2 |
ts |
Cumin |
| 1/8 |
ts |
Salt |
| 2 |
|
Hard-boiled eggs; yolks removed |
| 2 |
tb |
Chopped black olives |
| 1 |
|
Sprig parsley |
INSTRUCTIONS
Drain and rinse the garbanzo beans. Try to remove as much of the loose
outer covering of the beans during the rinsing process as possible. Discard
these outer coverings. Process all ingredients except the eggs, olives, and
parsley in a blender or food processor until smooth. Place in a serving
dish.
Remove the egg yolks and save for another recipe or discard. Chop the egg
whites into small pieces, mix with the olives, and sprinkle over the dip.
Garnish with parsley to serve.
Recipe for Wednesday, 4/15/98
4 servings/Serving size: 1/4 cup
Do you have a basket of decorated Easter eggs sitting on your kitchen
counter? Why not put these hard-boiled beauties to good use in one of this
week's healthy recipes. Today's recipe is from the cookbook How to Cook for
People with Diabetes.
You can order a copy of this and many other cookbooks from our online
bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
Exchanges: Lean Meat Exchange -- 1 Starch Exchange -- 1 Fat Exchange -- 1/2
Calories -- 512 Calories from Fat -- 45 Total Fat -- 5g Saturated Fat -- 1g
Cholesterol -- 53mg Sodium -- 208mg Carbohydrate -- 20g Dietary Fiber -- 4g
Sugars -- 4g Protein -- 8g
Copyright © 1998 American Diabetes Association
MC formatted using MC Buster 2.0d & SNT on 4/19/98
Recipe by: http://www.diabetes.org/recipes
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 19, 1998
A Message from our Provider:
“There has to be more to life . . .”