Tangy Garbanzo Dip

Ready in 1 hour

Try this Tangy Garbanzo Dip recipe, or contribute your own. "Mcdougall" and "June" are two of the tags cooks chose for Tangy Garbanzo Dip.

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3 ts Grated fresh ginger
1/2 ts Honey
3 tb Water
2 tb Soy sauce
2 Scallions, chopped
15 oz Can garbanzo
1 ts Rice vinegar

Original recipe makes 1 Servings



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 didnt 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 didnt 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 didnt 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 From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

Calories Per Serving: 26 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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