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Suggest a better descriptionMAKES 4 CUPS VEGAN For a quick lunch, serve this hearty bean spread on toasted whole-grain bagels. It also makes a luscious, low-fat dip alongside lightly steamed and cooled carrots and broccoli. In food processor or blender, process garbanzo beans, tahini and lemon juice until smooth, adding water as needed to make a creamy mixture. Transfer to medium bowl. Add garlic, cumin, cayenne, jalapeno and bell pepper to garbanzo bean mixture and mix well. Season with salt and pepper. Cover and chill 2 to 4 hours to allow flavors to blend. Garnish with red pepper slices just before serving. PER 1/4-CUP SERVING: 75 CAL.; 4G PROT.; 3G TOTAL FAT (0 SAT. FAT): 9G CARB.; 0 CHOL.; 33MG 500.; 0 FIBER, Recipe by: Vegetarian Times Magazine, January 1998, page 48
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Serving Size: 1 Serving (79g) | ||
Recipe Makes: 12 | ||
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Calories: 129 | ||
Calories from Fat: 38 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.8mg | 0 % | |
Potassium 221.4mg | 6 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 13g | ||
Protein 6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 129
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