Low-Fat Lasagna

INGREDIENTS:

1 cn (16 oz) garbanzo beans;
-chickpeas
1 ts Tahini
1 ts Extra-virgin olive oil
1 ts Chopped garlic
1 tb Water
1/4 ts Pepper
2 ts Fresh lemon juice
Cayenne pepper to taste
1/2 ts Cumin
1/8 ts Salt
2 Hard-boiled eggs; yolks
-removed
2 tb Chopped black olives
1 Sprig parsley

Drain and rinse the garbanzo beans. Try to remove as much of the loose outer covering of the beans during the rinsing process as possible. Discard these outer coverings. Process all ingredients except the eggs, olives, and parsley in a blender or food processor until smooth. Place in a serving dish.

Remove the egg yolks and save for another recipe or discard. Chop the egg whites into small pieces, mix with the olives, and sprinkle over the dip. Garnish with parsley to serve.

Recipe for Wednesday, 4/15/98

4 servings/Serving size: 1/4 cup

Do you have a basket of decorated Easter eggs sitting on your kitchen counter? Why not put these hard-boiled beauties to good use in one of this week's healthy recipes. Today's recipe is from the cookbook How to Cook for People with Diabetes.

You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Exchanges: Lean Meat Exchange --
1 Starch Exchange --
1 Fat Exchange --
1/2 Calories --
512 Calories from Fat --
45 Total Fat --
5g Saturated Fat --
1g Cholesterol --
53mg Sodium --
208mg Carbohydrate --
20g Dietary Fiber --
4g Sugars --
4g Protein --
8g