“This wonderful bean spread has gained in popularity over the past few years. Our version has all the benefits of a more traditional recipe, but with less olive oil. The combination of garbanzo beans (also called chickpeas), tahini, lemon juice, cumin and garlic is a show-stopper. This is wonderful as a sandwich spread or as a dip with raw vegetables or pita triangles. Keep a batch in your refrigerator all the time and you’ll never be without a nutritious snack or lunch.”
- sesame tahini
- fresh lemon juice
- ground cumin
- extra-virgin olive oil
I bought the artichoke asiago spread at Wegmans and loved it. I’m hoping that this recipe is just as good. May try w/light cheddar instead of mozzarella.
- sliced green onions
- chopped cooked turkey
- Ingredients
- fat-free mayonnaise
- freshly ground black pepper
- Cooking spray
- roasted red peppers
- cream cheese
- taco seasoning or the equivalent
- lime juice
- fresh or dried cilantro
- dried small red lentils
- water
- bay leaf
- salt
- ground turmeric
- Hungarian sweet paprika
- ground red pepper
- chopped onion
- chopped seeded tomato
- fresh lemon juice
- freshly ground black pepper
- chopped fresh mint
MAKE AHEAD TIP:
Cover and refrigerate for up to 4 days.
Per 2-tablespoon serving
Calories: 35
Carbohydrates: 5g
Fat: 2g
Saturated Fat: 0g
Monounsaturated Fat: 1g
Protein: 2g
Cholesterol: 2mg
Dietary Fiber: 1g
Potassium: 102mg
Sodium: 132mg
- red-wine vinegar
- extra-virgin olive oil
- grated Parmesan cheese
- nonfat plain yogurt
- salt
- freshly ground pepper
- sesame tahini
- salt
- lemon juice
- large or 3 medium eggplants
- olive oil
- cream cheese
- sour cream
- Helman's mayo
- Parsley flakes
- minced onion
- dill weed
- garlic powder
- tomatoes chopped
- finely diced onions
- serrano chiles finely chopped
- fresh cilantro
- salt
- lime juice
- garlic
- lemon juice
- olive oil
- cumin
- chili powder
- Salt & pepper
- minced fresh cilantro