Women Cooking Recipes

A cup of garbanzo beans-also known as chickpeas-supplies more than 40 percent of your RDA for folate, a B vitamin that may help ward off heart disease. We served this dip with baby carrots and multicolored pepper slices, but you can use any snackable vegetable. Or, use it as a sandwich spread.

1 small garlic clove
1 can (17 ounces) garbanzo beans, rinsed and drained
3 tablespoons tahini (sesame seed paste) or flaxseed oil
2 tablespoons fresh lemon juice, or to taste
2 tablespoons finely ground flaxseed
Salt and freshly ground pepper, to taste
Cilantro leaves for garnish
1 pound assorted vegetables, such as baby carrots and mixed pepper slices

In a food processor, finely chop garlic. Add garbanzo beans, tahini, lemon juice, flaxseed and 6 tablespoons water, and puree until mixture becomes a smooth paste. Season with salt and freshly ground pepper to taste. Cover and chill for up to 3 days. To serve, garnish with cilantro and assorted vegetables. Makes eight 1/4-cup servings

NUTRITIONAL VALUE PER SERVING:
169 calories
24 g carbohydrate
6 g fat
8 g protein
6 g fiber.