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| 15 x ca. 30 g | Can garbanzo beans, drained & rinsed |
| 2 | Scallions; chopped chopped |
| 3 Teelöffel | water |
| 2 Teelöffel | soy sauce |
| 3 Teelöffel | ginger fresh, grated |
| 1 Teelöffel | rice vinegar |
| 1/2 Teelöffel | Honey Dash or two Tabasco |
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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 didn't 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 didn't 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 didn't like the mushroom dip/puree thing at all, either."
The McDougall Program for Maximum Weight Loss From: <aroesteg%exec.exec.uucp%rural@ALBNYDH2.bitnet>. Fatfree Digest
TXFT40A@Prodigy. Com using Mmconv
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