GARBANZO GUACAMOLE

1 can (15-oz) garbanzo beans, rinsed & drained

1 tbsp lemon juice

1 garlic clove, halved

3/4 cup chopped onion

1 1/2 cups ( approx. 1 large) peeled, cubed avocado

1 can (4 1/2-oz) chopped green chiles, drained

1/2 tsp salt

1/4 tsp pepper

1 cup seeded, chopped tomato

1/2 cup chopped green onions

Position knife blade in food processor bowl; add beans, lemon juice, and garlic. Process 20 seconds stopping once to scrape down sides. Add the onion, avocado, green chiles, salt, and pepper; pulse 10 times or until chunky.

Cover and chill for 1 hour.

Transfer chilled mixture to a medium bowl and stir in the tomato and green onions.

Serve with baked tortilla chips.

Yield: 3 cups dip.

Per 1/2 cup serving: 119 calories, 6.7 g fat (0.9g saturated, 4 g monunsatured, 1.3 g polyunstaturated) 3 g protein, 13.4 g carbs, 4.9 g fiber, 0 mg cholesterol, 52 mg calcium, 362 mg sodium

from diabeticenjoyingfood.blogspot.ca